Clafoutis: The Everyday French Fruit Pie: A Flan Fruit Dessert
This recipe is inspired by the Recipe Redux Challenge for this month. If you follow the blog (you can do so here if you wish) on the 22nd of each month a bunch of dietitian foodies publish healthy and tasty recipes together on the same day, using the same theme.
This month’s Recipe Redux theme,
“nothing says love from the oven like pie. Whether it’s a twist on the all-American apple pie or a traditional recipe from your home country, give a healthy makeover to your favorite savory or sweet pie recipe.”
I am happy to participate in this month’s theme because pies make me think of my grandma, a fantastic pie baker, and that makes me think of America, where we are heading back to tomorrow for our summer two-month stay at the Jersey Shore. (Yeah!)
Cherry season where we live is late May and June. And when the cherries come, they come in abundance! We have three cherry trees in our garden and if the birds don’t eat them all (our backyard birds’ favorite snack are cherries!), we have a huge dose of these super healthy fruits to eat at one time. Cherries are super high in antioxidants, are a cancer preventive fruit, have anti-inflammatory properties and help treat gout! (Read Dr. Mercola’s article on the health benefits of cherries).
Best way to use all those cherries falling from your tree at once: make a clafoutis!
Clafoutis origins are from the French Limousin area, (about three hours north of Pau), and in the traditional version, the cherry pits are kept in the pie because as the clafoutis bakes the pits emit amygdalin, a property found in almond extract, which adds flavor to the dish. The French sprinkle sugar on top of the clafoutis after it comes out of the oven, but my version is light on sugar, so I omitted this last step.
I used a recipe from my French cookbook, (Francoise Bernard, Ma Cuisine d’aujourdhui) La Cuisine: Everyday French Home Cookingand I lightened the sucrose sugar by adding a small amount of cherry jam and halving the sugar. The result was a tasty dessert to bring out everyday, nothing fancy, just a simple real dessert. Clafoutis can be served hot or cold and even for breakfast (this version is perfect for a petit dejeuner on these hot summer days!)
Here is my healthier version of a clafoutis and si te plait, check out my fellow dietitian’s recipes below.
French Style Clafoutis
- 1 lb. of fresh cherries, washed but not pitted
- 2 large eggs, beaten
- 2 tablespoons of heaping all purpose flour
- 1 teaspoon of vanilla extract
- 2 tablespoons of cherry jam
- 4 tablespoons granulated sugar
- 1 1/2 cups of low fat milk
- pinch of salt
- In a separate bowl, mix the flour with the eggs, vanilla extract, pinch of salt and sugar.
- Add the milk, just small amounts at a time to the egg mixture.
Note:you can use other types of fruit in place of cherries. Pear, peach, nectarine are all great substitutes for cherries. The pits add a nutty taste to the clafourtis, but you can depit your cherries if desired.
I hope you enjoy this month’s recipe redux healthy pie challenge. If you have reached the end and want to see more recipes like this, you can subscribe to BrightonYourHealth monthly newsletter and article updates by clicking on the button below. Your email will always remain private.