*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
This recipe is delicious! The crust is light and airy and the cherries are wonderfully juicy. Also try plums. Anyone fan of sweets will love this recipe! It's not at all tart and not too rich. Perfect!
Excellent recipe. A few quick words: I used 1 cup egg substitute a LITTLE less than 1 cup but more than 3/4 cup of soymilk. I've never used kirsch in my clafouti so I just left it out. The dessert was still delicious and sweet and tastes just like a clafouti should. Also I baked for only 35 minutes - it starts to brown quickly. Great overall! Delicious taste.
This recipe was just okay for me. There is a lot of prep time if you need to pit the cherries yourself. I found that I had to cook it almost 20 minutes longer than the recommended time. Overall I didn't feel there was the flavour return for the amount of time that was put into making it and waiting for it to bake.
I took the other reviewers recommadations to heart as I made this dish for a work party my parents are having tonight even though I will not be able to sample this due to my allergies it smells just delightful! I only used 1 pound of cherries(and the trick to pitting them is stem them then take a bobby pin in the stem whole and then pop that cherry) I also only used 4 tablespoons of heavy cream and it took exatly 45 minutes to the dot in the oven. A real looker.
I was kind of amazed that it called for 8 egg whites with very little flour sugar etc. It looked beautiful but tasted like a half baked omelet. I like the idea but I definitely think that it needs more substance.
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