Recipes from French Cuisine are always a reason to come here and find the best of the traditional, but also what is new in the spirit of recipes from this cuisine.

It is well-known worldwide for its rich history, meticulous techniques and exquisite ingredients.  Rooted in tradition yet constantly evolving, French cooking is a passion, creativity and the pursuit of gastronomic excellence.

From the buttery croissants of Parisian patisseries to the hearty coq au vin simmering in rustic Provencal kitchens, every bite invites you to savor the essence of a miracle from French cuisine. French cuisine captivates the senses, whether in the delicate balance of flavors in a classic bouillabaisse or the intricate layers of a perfectly constructed mille-feuille. It leaves an indelible mark on the palate.

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Escargot au Cidre

Prep Time: 10 minutes
Total Time: 20 minutes

Nutrition Facts (per serving, assuming 6 servings):

• Calories: 110
• Fat: 6g
• Carbohydrates: 7g
• Protein: 6g

Ingredients:

• 24 snails (escargot)
• 1 cup of cider
• 2 tablespoons of butter
• 1 onion, chopped
• 2 cloves of garlic, finely chopped
• 1 teaspoon of chopped parsley
• Salt and pepper to taste

Directions:

1. Melt the butter in a skillet over medium heat.
2. Add the chopped onion and garlic, then sauté until softened.
3. Add the snails and sauté for about 2 minutes.
4. Pour the cider over the snails and let it simmer.
5. Cook until the liquid is reduced by half, then add the chopped parsley.
6. Season with salt and pepper to taste.

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Coq au Rose

Prep Time: 15 minutes
Total Time: 1 hour 10 minutes

Nutrition Facts (per serving, makes 4 servings):

• Calories: 450
• Fat: 20g
• Carbohydrates: 22g
• Protein: 30g

Ingredients:

• 1 chicken, cut into pieces
• 2 cups of rosé wine
• 1 cup of chicken broth
• 1 carrot, sliced
• 1 onion, cut into larger pieces
• 2 cloves of garlic, finely chopped
• 2 tablespoons of butter
• Salt and pepper to taste
• 4 slices of bread

Directions:

1. In a large pot, heat the butter over medium heat.
2. Add the chicken pieces and brown them on all sides.
3. Add the chopped onion, garlic and carrot. Sauté until the vegetables are softened.
4. Pour in the rosé wine and chicken broth. Season to taste.
5. Cover and simmer over low heat for about 45 minutes or until the chicken is tender.
6. Meanwhile, toast the bread slices in a skillet until golden brown.
7. Serve the chicken pieces with the bread slices dipped in the sauce.

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Bouillabaisse au Curry

Prep Time: 15 minutes
Total Time: 30 minutes

Nutrition Facts (per serving, makes 4 servings):

• Calories: 210
• Fat: 6g
• Carbohydrates: 9g
• Protein: 25g

Ingredients:

• 500g mixed seafood (clams, prawns, squid)
• 1 onion, chopped
• 2 cloves of garlic, finely chopped
• 1 carrot, sliced
• 1 tomato, diced
• 2 teaspoons of curry powder
• 4 cups of fish broth
• Olive oil
• Salt and pepper to taste
• Chopped parsley for garnish

Directions:

1. Heat olive oil in a large pot over medium heat.
2. Add chopped onion, garlic and carrot. Sauté until softened.
3. Add tomato and curry powder, then stir.
4. Pour in the fish broth and bring to a boil.
5. Add the mixed seafood and cook until done.
6. Season to taste.
7. Serve garnished with chopped parsley.

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Brie-Stuffed Chicken Breast

Prep Time: 20 minutes          Total Time: 45 minutes

Nutrition Facts (per serving, makes 4 servings):

• Calories: 340
• Fat: 18g
• Carbohydrates: 4g
• Protein: 38g

Ingredients:

• 4 boneless, skinless chicken breasts
• 4 oz of Brie cheese, sliced
• 1 cup of spinach leaves
• 1/4 cup of sun-dried tomatoes, chopped
• Salt and pepper to taste
• 2 tablespoons of olive oil
• 1 tablespoon of Dijon mustard
• 1 tablespoon of fresh thyme leaves

Directions:

1. Preheat oven to 375°F (190°C).
2. Make a horizontal slit in each chicken breast to create a pocket.
3. Stuff each pocket with Brie slices, spinach and sun-dried tomatoes.
4. Season the chicken breasts with salt, pepper and thyme.
5. Heat olive oil in an oven-safe skillet over medium-high heat.
6. Sear chicken breasts for 3-4 minutes on each side.
7. Brush Dijon mustard over the chicken.
8. Transfer the skillet to the oven and bake for 20-25 minutes or until the chicken is cooked.
9. Serve hot.

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Provencal Ratatouille Tart

Prep Time: 25 minutes          Total Time: 1 hour

Nutrition Facts (per serving, makes 6 servings):

• Calories: 290
• Fat: 18g
• Carbohydrates: 25g
• Protein: 6g

Ingredients:

• 1 sheet puff pastry, thawed
• 1 eggplant, diced
• 2 zucchinis, diced
• 1 red bell pepper, diced
• 1 yellow bell pepper, diced
• 1 onion, diced
• 3 cloves garlic, minced
• 1/4 cup of olive oil
• 2 tablespoons of tomato paste
• 1 tablespoon of herbes de Provence
• Salt and pepper to taste
• 1/2 cup of grated parmesan cheese

Directions:

1. Preheat oven to 400°F (200°C).
2. Roll out the puff pastry and place it on a baking sheet.
3. Heat olive oil over medium heat.
4. Sauté onion and garlic until translucent.
5. Add diced eggplant, zucchini and bell peppers. Cook until tender.
6. Stir in tomato paste and herbes de Provence. Season with salt and pepper.
7. Spread the ratatouille mixture over the puff pastry.
8. Sprinkle parmesan cheese on top.
9. Bake for 25-30 minutes or until the pastry is golden brown.
10. Serve warm or at room temperature.

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Duck Confit Cassoulet

Prep Time: 30 minutes (plus soaking time)                    Total Time: 3 hours 30 minutes

Nutrition Facts (per serving, makes 4 servings):

• Calories: 620
• Fat: 30g
• Carbohydrates: 42g
• Protein: 46g

Ingredients:

• 4 duck legs, skin-on
• 2 cups of white beans, soaked overnight
• 4 cups of chicken broth
• 1 onion, chopped
• 2 carrots, diced
• 2 stalks celery, diced
• 4 cloves garlic, minced
• 1/4 cup of tomato paste
• 1/4 cup of fresh parsley, chopped
• 2 bay leaves
• Salt and pepper to taste
• 2 tablespoons of olive oil
• 1 cup of breadcrumbs

Directions:

1. Preheat oven to 300°F (150°C).
2. Season duck legs with salt and pepper.
3. Heat olive oil in an oven-safe oven over medium-high heat.
4. Sear duck legs, skin side down, until golden brown.
5. Remove duck legs and set aside.
6. In the same pot, sauté onion, carrots, celery and garlic until softened.
7. Stir in tomato paste and cook for 2 minutes.
8. Add soaked white beans, chicken broth, parsley and bay leaves.
9. Nestle duck legs into the bean mixture.
10. Cover and bake for 2 hours.
11. Uncover, sprinkle breadcrumbs over the top and bake for 30 minutes or until the breadcrumbs are golden brown.
12. Serve hot.

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Salmon en Papillote (Salmon in foil)

Prep Time: 15 minutes          Total Time: 35 minutes

Nutrition Facts (per serving, makes 4 servings):

• Calories: 320
• Fat: 18g
• Carbohydrates: 8g
• Protein: 32g

Ingredients:

• 4 salmon fillets
• 2 lemons, thinly sliced
• 4 sprigs fresh dill
• Salt and pepper to taste
• 1/4 cup of white wine
• 2 tablespoons of butter, melted
• 1 tablespoon of Dijon mustard
• 1 tablespoon of honey

Directions:

1. Preheat oven to 375°F (190°C).
2. Cut four large squares of parchment paper.
3. Place a salmon fillet on each parchment square.
4. Season salmon with salt and pepper.
5. Top each fillet with lemon slices and a sprig of dill.
6. Fold parchment over the salmon and crimp edges to seal packets.
7. Place packets on a baking sheet and bake for 15-20 minutes or until salmon is cooked.
8. Meanwhile, in a small saucepan, combine white wine, melted butter, Dijon mustard and honey. Cook until slightly reduced.
9. Serve salmon with the lemon dill sauce drizzled on top.

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Beef Bourguignon Stuffed Mushrooms

Prep Time: 30 minutes          Total Time: 1 hour

Nutrition Facts (per serving, makes 4 servings):

• Calories: 280
• Fat: 12g
• Carbohydrates: 12g
• Protein: 24g

Ingredients:

• 12 large mushrooms, stems removed
• 1 lb beef stew meat, diced
• 1 onion, finely chopped
• 2 carrots, diced
• 2 stalks celery, diced
• 2 cloves garlic, minced
• 1 cup of red wine
• 1 cup of beef broth
• 2 tablespoons of tomato paste
• 2 tablespoons of all-purpose flour
• 2 tablespoons of olive oil
• 1 tablespoon of fresh thyme leaves
• salt and pepper to taste
• chopped fresh parsley for garnish

Directions:

1. Preheat oven to 375°F (190°C).
2. Heat olive oil over medium-high heat.
3. Sauté onion, carrots, celery and garlic until softened.
4. Add beef stew meat and cook until browned.
5. Stir in tomato paste and flour, cook for 2 minutes.
6. Pour in red wine and beef broth, scraping up any browned bits from the bottom of the pan.
7. Simmer until the sauce thickens.
8. Season with salt, pepper and thyme.
9. Fill each mushroom cap with the beef bourguignon mixture.
10. Place stuffed mushrooms on a baking sheet and bake for 20-25 minutes.
11. Garnish with chopped parsley before serving.

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Creme Brulee French Toast

Prep Time: 15 minutes          Total Time: 35 minutes

Nutrition Facts (per serving, makes 6 servings):

• Calories: 420
• Fat: 24g
• Carbohydrates: 40g
• Protein: 10g

Ingredients:

• 1 loaf French bread, sliced
• 4 large eggs
• 1 cup of heavy cream
• 1/4 cup of granulated sugar
• 1 teaspoon of vanilla extract
• Pinch of salt
• 4 tablespoons of unsalted butter
• 1/4 cup of brown sugar

Directions:

1. Preheat oven to 350°F (175°C).
2. Arrange bread slices in a single layer in a baking dish.
3. Whisk eggs, heavy cream, granulated sugar, vanilla extract and salt.
4. Pour the egg mixture over the bread slices, ensuring each slice is soaked.
5. Melt butter in a skillet over medium heat.
6. Transfer soaked bread slices to the skillet and cook until golden brown on both sides.
7. Sprinkle brown sugar evenly over each slice.
8. Transfer French toast to a baking sheet and bake for 10 minutes or until the sugar caramelizes.
9. Serve hot with maple syrup.

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Lobster Bisque with Tarragon Cream

Prep Time: 30 minutes          Total Time: 1 hour 15 minutes

Nutrition Facts (per serving, makes 4 servings):

• Calories: 480
• Fat: 32g
• Carbohydrates: 16g
• Protein: 28g

Ingredients:

• 2 lobsters, cooked and meat removed
• 4 cups of seafood stock
• 1 onion, chopped
• 2 carrots, chopped
• 2 stalks celery, chopped
• 2 cloves garlic, minced
• 1/4 cup of tomato paste
• 1/4 cup of brandy
• 1 cup of heavy cream
• 2 tablespoons of unsalted butter
• 2 tablespoons of all-purpose flour
• 1 tablespoon of fresh tarragon, chopped
• Salt and pepper to taste

Directions:

1. In a large pot, melt butter over medium heat.
2. Sauté onion, carrots, celery and garlic until softened.
3. Stir in tomato paste and cook for 2 minutes.
4. Add brandy and cook until reduced by half.
5. Pour in seafood stock and bring to a simmer.
6. Add lobster meat and simmer for 15-20 minutes.
7. In a separate saucepan, melt butter over medium heat.
8. Stir in flour to form a roux.
9. Gradually whisk in heavy cream until smooth.
10. Add the cream mixture to the soup and simmer for 10 minutes.
11. Season with salt, pepper and fresh tarragon.
12. Serve hot.

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Coq au Vin Blanc

Prep Time: 20 minutes          Total Time: 1 hour

Nutrition Facts (per serving, makes 4 servings):

• Calories: 340
• Fat: 18g
• Carbohydrates: 12g
• Protein: 24g

Ingredients:

• 4 chicken thighs, bone-in, skin-on
• 1 cup of dry white wine
• 1 onion, chopped
• 2 carrots, chopped
• 2 stalks celery, chopped
• 4 cloves of garlic, minced
• 1 cup of chicken broth
• 1/4 cup of all-purpose flour
• 2 tablespoons of olive oil
• 2 tablespoons of fresh parsley, chopped
• 1 tablespoon of fresh thyme leaves
• Salt and pepper to taste

Directions:

1. Season chicken thighs with salt, pepper and flour.
2. In the oven, heat olive oil over medium-high heat.
3. Sear chicken thighs, skin side down, until golden brown. Remove and set aside.
4. In the same pot, sauté onion, carrots, celery and garlic until softened.
5. Deglaze the pot with white wine, scraping up any browned bits.
6. Return chicken thighs to the pot and add chicken broth.
7. Simmer, covered, for 30-35 minutes or until chicken is cooked.
8. Garnish with fresh parsley and thyme before serving.

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Ratatouille Stuffed Bell Peppers

Prep Time: 25 minutes          Total Time: 1 hour

Nutrition Facts (per serving, makes 6 servings):

• Calories: 220
• Fat: 12g
• Carbohydrates: 24g
• Protein: 6g

Ingredients:

• 6 bell peppers, halved and seeds removed
• 1 eggplant, diced
• 2 zucchinis, diced
• 2 tomatoes, diced
• 1 onion, diced
• 2 cloves of garlic, minced
• 1/4 cup of olive oil
• 1 tablespoon of tomato paste
• 1 tablespoon of herbes de Provence
• Salt and pepper to taste
• 1/2 cup of grated parmesan cheese

Directions:

1. Preheat oven to 375°F (190°C).
2. Heat olive oil over medium heat.
3. Sauté onion and garlic until softened.
4. Add diced eggplant, zucchini and tomatoes.
5. Cook until tender.
6. Stir in tomato paste and herbes de Provence.
7. Season with salt and pepper.
8. Fill each bell pepper half with the ratatouille mixture.
9. Place stuffed peppers in a baking dish.
10. Sprinkle parmesan cheese over the top.
11. Cover with foil and bake for 30 minutes.
12. Uncover and bake for 0-15 minutes or until peppers are tender.
13. Serve hot.

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Escargot-Stuffed Mushrooms

Prep Time: 20 minutes          Total Time: 35 minutes

Nutrition Facts (per serving, makes 4 servings):

• Calories: 180
• Fat: 12g
• Carbohydrates: 6g
• Protein: 10g

Ingredients:

• 12 large mushrooms, stems removed
• 24 canned escargot, drained
• 4 tablespoons of unsalted butter
• 2 cloves of garlic, minced
• 2 tablespoons of chopped fresh parsley
• Salt and pepper to taste
• 1/4 cup of grated parmesan cheese
• 2 tablespoons of breadcrumbs

Directions:

1. Preheat oven to 375°F (190°C).
2. Arrange mushrooms in a baking dish.
3. Place two escargots in each mushroom cap.
4. In a skillet, melt butter over medium heat.
5. Sauté garlic until fragrant.
6. Stir in parsley, salt and pepper.
7. Spoon the garlic butter mixture over the stuffed mushrooms.
8. Sprinkle parmesan cheese and breadcrumbs on top.
9. Bake for 15-20 minutes or until mushrooms are tender and golden brown.
10. Serve hot.

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Pear and Gorgonzola Tart

Prep Time: 15 minutes          Total Time: 45 minutes

Nutrition Facts (per serving, makes 6 servings):

• Calories: 320
• Fat: 20g
• Carbohydrates: 30g
• Protein: 8g

Ingredients:

• 1 sheet of puff pastry, thawed
• 2 ripe pears, thinly sliced
• 1/2 cup of crumbled gorgonzola cheese
• 1/4 cup of chopped walnuts
• 2 tablespoons of honey
• 1 tablespoon of fresh thyme leaves
• 1 egg, beaten

Directions:

1. Preheat oven to 375°F (190°C).
2. Roll out the puff pastry and place it on a baking sheet.
3. Arrange pear slices evenly over the pastry.
4. Sprinkle gorgonzola cheese and walnuts over the pears.
5. Drizzle honey over the tart.
6. Sprinkle fresh thyme leaves on top.
7. Fold the edges of the pastry over the filling, creating a rustic crust.
8. Brush the edges of the pastry with beaten egg.
9. Bake for 25-30 minutes or until the pastry is golden brown.
10. Serve warm or at room temperature.

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French Onion Soup Stuffed Mushrooms

Prep Time: 20 minutes          Total Time: 45 minutes

Nutrition Facts (per serving, makes 4 servings):

• Calories: 180
• Fat: 10g
• Carbohydrates: 12g
• Protein: 8g

Ingredients:

• 12 large mushrooms, stems removed
• 2 onions, thinly sliced
• 2 cloves of garlic, minced
• 2 tablespoons of unsalted butter
• 4 cups of beef broth
• 1/2 cup of dry white wine
• 1 tablespoon of all-purpose flour
• 1 teaspoon of Worcestershire sauce
• salt and pepper to taste
• 1/2 cup of shredded Gruyère cheese
• chopped fresh chives for garnish

Directions:

1. Preheat oven to 375°F (190°C).
2. Arrange mushrooms in a baking dish.
3. In a skillet, melt butter over medium heat.
4. Sauté onions and garlic until caramelized.
5. Stir in flour and cook for 1-2 minutes.
6. Gradually whisk in beef broth and white wine.
7. Add Worcestershire sauce, salt and pepper.
8. Simmer for 10 minutes.
9. Fill each mushroom cap with the onion soup mixture.
10. Top with shredded Gruyère cheese.
11. Bake for 15-20 minutes or until mushrooms are tender and cheese is melted and bubbly.
12. Garnish with chopped chives before serving.

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Lamb Tagine with Apricots and Almonds

Prep Time: 20 minutes          Total Time: 2 hours 45 minutes

Nutrition Facts (per serving, makes 4 servings):

• Calories: 380
• Fat: 20g
• Carbohydrates: 22g
• Protein: 28g

Ingredients:

• 1 lb lamb shoulder, cubed
• 1 onion, chopped
• 2 cloves of garlic, minced
• 1/2 cup of dried apricots, chopped
• 1/4 cup of slivered almonds
• 1 can (14 oz) of diced tomatoes
• 1 cup of chicken broth
• 2 tablespoons of olive oil
• 1 tablespoon of honey
• 1 teaspoon of ground cumin
• 1 teaspoon of ground cinnamon
• salt and pepper to taste
• chopped fresh cilantro for garnish

Directions:

1. Preheat oven to 325°F (160°C).
2. In an oven, heat olive oil over medium-high heat.
3. Sauté onion and garlic until softened.
4. Add lamb cubes and brown on all sides.
5. Stir in diced tomatoes, chicken broth, honey, cumin, cinnamon, salt and pepper.
6. Bring to a simmer.
7. Cover and transfer to the oven. Cook for 2-2.5 hours or until lamb is tender.
8. Stir in chopped apricots and slivered almonds.
9. Serve hot, garnished with chopped cilantro.

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Crepes Suzette

Prep Time: 10 minutes          Total Time: 20 minutes

Nutrition Facts (per serving, makes 6 servings):

• Calories: 340
• Fat: 22g
• Carbohydrates: 32g
• Protein: 4g

Ingredients:

• 6 crepes (store-bought or homemade)
• 1/2 cup of unsalted butter
• 1/2 cup of granulated sugar
• 1/4 cup of orange juice
• 1/4 cup of Grand Marnier
• Zest of 1 orange
• Vanilla ice cream for serving

Directions:

1. Melt butter over medium heat.
2. Stir in sugar, orange juice, Grand Marnier and orange zest.
3. Cook until the sauce is bubbly and slightly thickened.
4. Fold each crepe into quarters and add one at a time.
5. Spoon the sauce over the crepes and let them warm.
6. Serve immediately with a scoop of vanilla ice cream.

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Beef with Mushroom Duxelles

Prep Time: 30 minutes          Total Time: 1 hour

Nutrition Facts (per serving, makes 4 servings):

• Calories: 580
• Fat: 38g
• Carbohydrates: 28g
• Protein: 32g

Ingredients:

• 4 beef tenderloin steaks
• 1 sheet of puff pastry, thawed
• 2 cups of mushrooms, finely chopped
• 2 cloves garlic, minced
• 2 tablespoons of unsalted butter
• 1 tablespoon of olive oil
• 1 tablespoon of Dijon mustard
• salt and pepper to taste
• 1 egg, beaten

Directions:

1. Preheat oven to 400°F (200°C).
2. Season beef tenderloin steaks with salt and pepper.
3. In a skillet, melt butter and olive oil over medium heat.
4. Sauté mushrooms and garlic until golden brown and moisture evaporates.
5. Season with salt and pepper.
6. Roll out puff pastry and spread Dijon mustard in the center.
7. Spread mushroom duxelles over the mustard.
8. Place beef tenderloin steaks on top of the mushroom mixture.
9. Fold the puff pastry over the beef, sealing the edges.
10. Brush with beaten egg.
11. Place beef Wellington on a baking sheet and bake for 25-30 minutes or until pastry is golden brown and beef is cooked to desired doneness.
12. Let rest for 5 minutes before slicing and serving.

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Lemon Lavender Madeleines

Prep Time: 15 minutes          Total Time: 25 minutes

Nutrition Facts (per serving, makes 12 servings):

• Calories: 120
• Fat: 6g
• Carbohydrates: 15g
• Protein: 2g

Ingredients:

• 2/3 cup of all-purpose flour
• 1/2 teaspoon of baking powder
• pinch of salt
• 2 large eggs
• 1/2 cup of granulated sugar
• zest of 1 lemon
• 1 tablespoon of dried culinary lavender
• 6 tablespoons of unsalted butter, melted
• powdered sugar for dusting

Directions:

1. Preheat oven to 375°F (190°C).
2. Grease madeleine molds with butter and dust with flour, tapping out excess.
3. Sift flour, baking powder and salt.
4. Whisk eggs and granulated sugar until pale and fluffy.
5. Stir in lemon zest and dried lavender.
6. Gradually fold in the flour mixture.
7. Gently fold in melted butter until just combined.
8. Spoon batter into prepared madeleine molds, filling each about 3/4 full.
9. Bake for 8-10 minutes or until madeleines are golden brown and spring back when lightly touched.
10. Let cool in the molds for a few minutes before transferring to a wire rack to cool completely.
11. Dust with powdered sugar before serving.

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Cherry Clafoutis

Prep Time: 15 minutes          Total Time: 55 minutes

Nutrition Facts (per serving, makes 6 servings):

• Calories: 260
• Fat: 6g
• Carbohydrates: 46g
• Protein: 6g

Ingredients:

• 2 cups of fresh cherries, pitted
• 3/4 cup of granulated sugar
• 1/2 cup of all-purpose flour
• Pinch of salt
• 3 large eggs
• 1 cup of milk
• 1/4 cup of heavy cream
• 1 teaspoon of vanilla extract
• Powdered sugar for dusting

Directions:

1. Preheat oven to 375°F (190°C).
2. Grease a baking dish with butter.
3. Arrange cherries at the bottom of the dish.
4. Whisk sugar, flour and salt.
5. Whisk eggs, milk, heavy cream and vanilla extract.
6. Gradually whisk the wet ingredients into the dry ingredients until smooth.
7. Pour the batter over the cherries in the baking dish.
8. Bake for 35-40 minutes or until the clafoutis is set and golden brown.
9. Let cool slightly before dusting with powdered sugar.
10. Serve warm or at room temperature.