Clafoutis batter
Clafoutis is a cake from the Limousin region of France, made with a liquid batter similar to pancake batter, into which fruit is added before baking.
Here's a recipe for clafoutis batter, which you can use with any fruit you like.
Here's a recipe for clafoutis batter, which you can use with any fruit you like.
9,229 1 5
Last modified on: August 23th 2023
Keywords for this recipe:For 550 g, you will need:
- 1
150 g milk - 2
150 g cream - 3
100 g caster sugar - 4
10 g Vanilla sugar (optional) - 5
2 eggs - 6
40 g flour - Total weight: 540 grams
How long does it take?
Time required for this recipe:
| Preparation | Start to finish |
|---|---|
| 5 min. | 5 min. |
Step by step recipe
Stage 1 - 2 min.
Pour 150 g milk, 150 g cream, 100 g caster sugar and possibly 10 g Vanilla sugar into the bowl of a mixer.
Stage 3 - 1 min.
Blend for 1 minute, until well combined.
Stage 4
Your clafoutis dough is ready, but if possible leave to rest for 5-10 minutes before use.
Remarks
You can replace the flour with cornflour if you wish.
Keeping
Use during the day.
Source
Home made.
Nutritional information
| Whole recipe | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 1,256 Kcal or 5,259 Kj | 28 gr | 151 gr | 63 gr |
| 63 % | 11 % | 14 % | 10 % |
| Per 100 g | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 233 Kcal or 976 Kj | 5 gr | 28 gr | 12 gr |
| 12 % | 2 % | 3 % | 2 % |
How much will it cost?
- For 550 g : 1.00 £
Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
Some recipes that use this recipe
Cherry clafoutis
A clafoutis batter and cherries lightly cooked in sugar and Kirsch, then de-stoned. The clafoutis is baked in the oven.
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Creamy plum and pear clafoutis
Here is a clafoutis that is quick to make, with a delicate blend of plums and pears. This recipe can be varied easily to use any good fruit in season.
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Apricot and pistachio clafoutis
For this apricot and pistachio clafoutis, we'll first bake the apricots on their own in the oven, before pouring in the clafoutis dough for a second baking. This first baking apart will enhance the taste of the apricots in the clafoutis.
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This recipe uses (among others)
 | Cream: You can get more informations, or check-out other recipes which use it, for example: Mushroom tart, Courgettes (zuchinis) , Hearty leek and sprout soup, Cheese tart, Coconut-vanilla cream for Elsa , ... All |
 | Milk: You can get more informations, or check-out other recipes which use it, for example: Buckwheat pancakes, Gougères, Lemon Confectioner's Custard, Chocolate sauce, Mouna, ... All |
 | Caster sugar: You can get more informations, or check-out other recipes which use it, for example: Macaronade mixture, Raspberry muffins, Little lemon biscuits, Lime confectioner's custard (pastry cream), Cherry clafoutis, ... All |
 | Flour: You can get more informations, or check-out other recipes which use it, for example: Sauce Normande (for fish), Pistachio shortbread biscuits, Nonettes, Viennese Shortbread, Oat shortbread biscuits, ... All |
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