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When beating such a small amount of egg white (you only need one) to soft peaks, it's easy to do by hand. Just place the white in a medium bowl, and beat vigorously with a whisk; it should take about a minute.

Keith Schroeder
Recipe by Cooking Light November 2015

Gallery

Credit: Jennifer Causey; Styling: Amy Stone

Recipe Summary

hands-on:
20 mins
total:
45 mins
Yield:
Serves 8 (serving size: 1 clafoutis piece, 1 tablespoon ricotta mixture, and 2 to 3 tangerine sections)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400°.

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  • Place cranberries in a small bowl; cover with boiling water. Let stand 10 minutes; drain.

  • Weigh or lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, 1/3 cup sugar, and 1/8 teaspoon salt.

  • Whisk together milk, cream, liqueur, almond extract, 2 eggs, and 1 yolk.

  • Gradually sift flour mixture into milk mixture, whisking until smooth. Fold in egg white. Set aside.

  • Heat a 10-inch ovenproof skillet over medium-high heat. Add butter; swirl until butter melts. Add cherries and cranberries; sauté 3 minutes.

  • Remove skillet from heat. Pour batter evenly over fruit mixture.

  • Bake at 400° for 14 minutes or until lightly browned and a toothpick inserted in center comes out mostly clean. Let stand 10 minutes before serving.

  • Combine ricotta, 1 tablespoon sugar, cinnamon, and 1/8 teaspoon salt.

  • Grate 1/2 teaspoon rind from tangerines; stir into ricotta mixture.

  • Cut tangerines into sections; discard membranes. Top warm clafoutis with ricotta mixture and tangerine sections.

  • VARIATION

  • Cranberry-Pear Clafoutis: Use 1 cup chopped peeled ripe Anjou pear in place of cherries. Omit almond extract. Skip the ricotta; garnish with 1 tablespoon powdered sugar, 1 ounce crumbled blue cheese, and 1/4 cup chopped toasted walnuts. SERVES 8 (serving size: 1 clafoutis piece, 1 1/2 teaspoons blue cheese, and 1 1/2 teaspoons walnuts) CALORIES 232; FAT 1g (sat 1g, mono 9g, poly 4g); PROTEIN 6g; CARB 28g; FIBER 2g; CHOL 92mg; IRON 1mg; SODIUM 138mg; CALC 80mg

Nutrition Facts

239 calories; fat 9g; saturated fat 5g; mono fat 2.7g; poly fat 0.7g; protein 7g; carbohydrates 33g; fiber 2g; cholesterol 95mg; iron 1mg; sodium 138mg; calcium 117mg.
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