This recipe is for a lovely, creamy, delicious and fresh Cherry Clafoutis. This recipe is both easy and quick to make only including staple ingredients. Serve it for breakfast, afternoon snack or dessert. It is both gluten and sugar free.
Have you ever tried making or eating clafoutis? Clafoutis is a French baked dessert made with eggs, milk or cream, sugar and flour. It is usually filled with fruits, where the traditional one was filled with black cherries, but all different type of fruits such as peach, raspberries, blueberries, apples, pears and strawberries can be used. This wonderful and delicious bake can be compared to an oven pancake, soufflé or flan combined in one, but at the same time very different from from all of them. The batter is very similar to oven baked pancakes and crepes, but the ratio of the ingredients is what makes it different. The taste is just sweet enough, not being too much and the the texture similar to a pudding or custard. Clafoutis comes from the word Clafir, which means “to fill”. I did a lot of research, checking around 50-60 different recipes, to get a grips of how a traditional clafoutis is prepared. Long story short, just as all families in Italy have their own recipe for a bolognese, all families have their own version of clafoutis. Some use cream, some use milk, some do a mix of both. The egg ratio to milk varies widely and so does the amount of flour. You can make them everything from almost cake-like by using more flour to very similar to something that taste very similar to custard when using more eggs. The amount of sugar also has an impact on the taste and texture. I wanted my clafoutis to end up being something in between, not too cakey nor too custard like, hence not adding neither too much flour or eggs. The result turned out so good, I had to make a new one he next day. So to summarise. This clafoutis is light, not feeling too heavy with a wonderful creamy and soft texture and a mild sweet taste with a hint of vanilla.
A few tips:
- The amount of sugar can be adjusted according to taste. I did my clafoutis less sweet, but you can easily add 1-2 tbsp of sweetener.
- I did a mix of milk and reduced fat (4%) cream, which makes this clafoutis light, creamy but not too heavy. If you prefer a slightly heavier cream taste you can adjust the ratio of milk vs cream or only use cream.
- Make sure to not over bake the clafoutis. It should set around the edges, get golden brown but still be a bit wobbly in the middle.
- Clafoutis can be served either lukewarm or cold.
- You can of course use any other fruits or berries that you have at home.
Ingredients for this Cherry Clafoutis:
- Gluten free all purpose flour
- Cream (I used reduced fat, 4%)
- Sugar free granulated sweetener
- Coconut oil
- Vanilla extract
- Sugar free powdered sugar
Other recipes you might like:
- Cherry Chocolate Chip Muffins (Gluten & Sugar Free)
- Cherry Almond Cake (Gluten, Oil & Sugar Free)
- Raspberry & Nectarine Mini Cake (Vegan, Gluten, Oil, Nut & Sugar Free)
- Yogurt Parfait with Cherries & Chocolate Waffles (Vegetarian, Gluten & Sugar Free)
- Peach & Almond Cake (Gluten & Sugar Free)
- Raspberry Crumble Cake (Gluten & Sugar Free)
- Cottage Cheese Yogurt Soufflé (Gluten, Grain, Sugar Free & Low Carb)
- Mini Vanilla Pies with Berries (Vegan, Gluten & Sugar Free)
- Vanilla Ricotta Cake with Raspberries (Gluten, Oil & Sugar Free)
- Mini Creme Brûlée Cheesecake (Gluten, Refined Sugar Free & Lower in Fat)
- Apple Ricotta Cake (Gluten, Oil & Sugar Free)
- Polenta Cake with Mascarpone Cream & Figs (Gluten, Egg & Sugar Free)
- Fudgy Black Bean Cherry Brownies (Vegan, Gluten, Sugar & Oil Free)
- Cherry Galette (Vegan, Gluten, Sugar Free & Lower in Fat)
Cherry Clafoutis (Gluten & Sugar Free)
- 3/2 small/large Eggs
- 1 dl Gluten free all purpose flour
- 1 dl Milk (both dairy and dairy free works well)
- 1 dl Cream (I used reduced fat with only 4% fat. You can use any cram you like)
- 3-4 tbsp Sugar free granulated sweetener
- 1 tbsp Coconut oil
- 1/4 tsp Vanilla extract
- 2 dl Cherries pitted and cut in half
- Sugar free powdered sugar
- Preheat the oven to 175 degrees Celsius.
- Cover your baking dish/iron skillet with parchment paper or grease it with coconut oil/butter.
- Combine flour and sweetener in a bowl.
- Add milk, cream, eggs, vanilla and coconut oil and whisk until incorporated, smooth and slightly fluffy. Make sure there are no flour lumps left.
- Place the pitted and sliced cherries in an even layer at the bottom of your baking dish. Pour the batter over the cherries.
- Bake in the oven for 25-30 minutes, until it has set around the edges but still a bit wobbly in the middle and golden brown.
- Take out and let it cool for a few minutes.
- Top with sugar free powdered sugar. Serve warm or cold.