Cranberry Clafoutis
- Total Time
- 1 hour
- Rating
- Comments
- Read comments
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Ingredients
- 1tablespoon butter (for greasing pan)
- 1cup sugar
- 2eggs
- 1cup flour
- 1cup half-and-half or whole milk
- Pinch salt
- 2cups cranberries
- Scant cup walnuts
- Confectioners' sugar
Nutritional analysis per serving (6 servings)
450 calories; 21 grams fat; 6 grams saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 10 grams polyunsaturated fat; 60 grams carbohydrates; 4 grams dietary fiber; 39 grams sugars; 8 grams protein; 64 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat the oven to 425 degrees. Butter a deep 9- or 10-inch pie plate or a gratin dish of similar size. Sprinkle it with a tablespoon or so of sugar, then swirl dish to coat evenly. Invert to remove excess.
- Step 2
Beat eggs well, then add remaining sugar. Beat until smooth. Add flour, and beat again until smooth. Add the half-and-half or milk and salt, and whisk until smooth.
- Step 3
Coarsely chop cranberries and walnuts. If using a food processor, do not overprocess -- just pulse until chopped. (It's very fast.) Put cranberry mixture in pie plate, and pour batter over it.
- Step 4
Bake for about 30 minutes, or until clafoutis is nicely browned on top and a knife inserted into it comes out clean. Sift some confectioners' sugar over it, and serve warm or at room temperature.
Private Notes
Comments
Used scant 1 tsp bkg powder & scant 1/2 tsp salt. ~3/4 cup flour 1/2 cup sugar in batter Used the cherries I had, but need more.
I agree this is a little dense, but I always forget to adjust when I’m baking this. It’s a great use of frozen cranberries leftover from the holidays. Recommend adding a little cinnamon and/or orange blossom water, and some orange zest. Makes a fantastic breakfast if you cut the sugar too.
It's a keeper, but I think I'll vary thus: I added some grated orange zest to the cranberry mixture, and it works well. I might throw in a handful of brown sugar next time, also. And the topic is nice but a bit dense: I may cut the flour back to 3/4 or even 1/2 cup.