Clafoutis (pronounced KLA-FOO-TEE) is a baked French dessert, traditionally made with black cherries. It looks a little like an oversized pancake, but once it’s sliced you’ll see the texture is more like pie-meets-baked custard.
It’s really REALLY good. And surprisingly easy to make.
Traditionally the fruit is arranged in a pie dish and covered with a thick flan-like batter. With this recipe, the fruit is combined with the batter just before pouring the whole mixture into the baking dish. Once baked, the clafoutis is dusted with powdered sugar and served slightly warm. It’s great at room temperature too. I think I could eat the entire recipe by myself.
Clafoutis is usually made with eggs and cream. But with this recipe, you won’t need to worry about cholesterol or saturated fats. The heavenly texture is due in part to the silken tofu, a happy secret for creamy desserts.
Dressed up and ready for holiday celebrating, it bakes up beautifully every time. I’m adding this to our Thanksgiving dessert table, and to make it extra special, I just might garnish it with Coconut Whipped Cream too!
1/2 cup white whole wheat flour
1 tablespoon cornstarch
6 ounces silken tofu
1/2 teaspoon vanilla extract
1/2 teaspoon almond extract
1/4 cup almond milk or soy milk, divided
1/2 cup raw sugar
8 ounces frozen black cherries, thawed and drained
powdered sugar (optional)
Preheat oven to 375 degrees. Prepare a pie dish with parchment paper and set aside.
In a mixing bowl, whisk flour with cornstarch. Set aside.
Pour tofu mixture into flour mixture. Add raw sugar and cherries. Stir with just a few strokes until mostly combined. Add remaining milk (3 tablespoons) and stir a few more times until completely combined.
Pour into the prepared pie dish and bake 35 to 40 minutes, until golden and somewhat firm throughout (like pumpkin pie). When you touch the clafoutis, it should feel spongy, but not mushy. Allow to cool for 10 to 15 minutes.
Dust with powdered sugar. Serve warm or at room temperature.
(Adapted from Happy Herbivore Abroad, by Lindsay Nixon)
Copyright © Vicki Brett-Gach | Ann Arbor Vegan Kitchen