Red currant clafoutis with vanilla creme fraiche
| 100 g | red currants (or cherries, raspberries, blueberries) |
| 2 tbsp | wheat flour |
| 45 g | ground almonds |
| 1/2 tsp | baking powder |
| 40 g | SteviaSweet Crystal |
| 250 ml | milk |
| 2 | eggs |
| (oil for greasing) |
To serve
| 100 g | creme fraîche |
| 1 tsp | SteviaSweet Crystal |
| 1/4 tsp | ground vanilla |
Preheat the oven to 200 °C.
Grease individual dishes and place the red currants in the dishes, leaving a few for decoration. Combine the other ingredients for the clafoutis into a smooth batter and pour onto the red currants (or cherries, raspberries, blueberries) in the dish.
Bake in the middle of the oven for about 20 – 25 minutes. Leave to cool slightly before serving.
Mix the creme fraiche with SteviaSweet Crystal and ground vanilla to taste. Spread on top of the baked clafoutis and garnish with the remaining redcurrants.
Nutritional information per portion
| 167 | kcal |
| 703 | kJ |
| 6.5 | Protein in g |
| 6 | Carbohydrates in g |
| 13 | Fat in g |
