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


Credit: Jennifer Causey; Styling: Amy Stone

Recipe Summary test

20 mins
45 mins
Serves 8 (serving size: 1 clafoutis piece, 1 1/2 teaspoons blue cheese, and 1 1/2 teaspoons walnuts)


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 400°.

  • 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, 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 pear; 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.

  • Garnish warm clafoutis with powdered sugar, blue cheese, and walnuts.

Nutrition Facts

232 calories; fat 11.1g; saturated fat 5.1g; mono fat 2.9g; poly fat 2.4g; protein 6g; carbohydrates 28g; fiber 2g; cholesterol 92mg; iron 1mg; sodium 138mg; calcium 80mg.