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Clafoutis: Easy Elegant French Dessert

Clafoutis

Adapted with permission from Gluten-Free Cooking for Two by Carol Fenster (Houghton Mifflin Harcourt, 2017).

Clafoutis is a French dessert that can use any type of flour, thus making it ideal for gluten-free diets. It is simple, delicious, always turns out right no matter how it looks, and lends itself to many variations. Bing cherries are featured here, but I have used figs, apricots, peaches, pears, and nectarines. It can be served hot or cold, but I prefer it hot—with a dollop of whipped cream or ice cream. I like to bake it while we eat dinner, so we can enjoy its enticing aroma during dinner and so it’s nice and hot when I serve it.

1/2         cup Bing cherries, drained

1              large egg, room temperature

2              tablespoons milk of choice (the richer the better), room temperature

1             tablespoon canola oil

1              teaspoon pure vanilla extract or almond extract

2 1/2      tablespoons sugar, plus 2 teaspoons for sprinkling

2              tablespoons of your favorite flour

1/16       teaspoon salt

2              teaspoons sliced almonds, for garnish

1              tablespoon powdered sugar, for dusting

[1] Preheat the oven to 375°F.  Generously grease two 3 ½ x1 ¾ -inch (4-ounce) ramekins.

[2] Arrange cherries in a single layer in each ramekin.

[3] In a small bowl, whisk together the egg, milk, oil, and vanilla until very smooth.  Then gradually whisk in 2 ½ tablespoons of the sugar, flour, and salt until very smooth. Divide the batter between the ramekins, sprinkle with almonds, and sprinkle with the remaining 2 teaspoons of sugar.

[4] Bake until the tops are puffy and the almonds are golden brown, about 20 to 25 minutes. Remove from oven and dust with powdered sugar. Serve immediately.

Makes 2 servings:

Per serving:   270 calories; 5g protein; 11g total fat; 2g fiber; 39g carbohydrates; 94mg cholesterol; 146mg sodium