Clafoutis batter

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.
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Last modified on: August 23th 2023

Keywords for this recipe:
For 550 g, you will need:

Change these quantities to make: 275 g 550 g 1 kg 100 g 1 kg 650 g
How long does it take?
Time required for this recipe:
PreparationStart to finish
5 min.5 min.

Step by step recipe

Stage 1 - 2 min.
Clafoutis batter
Pour 150 g milk, 150 g cream, 100 g caster sugar and possibly 10 g Vanilla sugar into the bowl of a mixer.

Stage 2 - 2 min.
Clafoutis batter
Add 2 eggs and 40 g flour.

Stage 3 - 1 min.
Clafoutis batter
Blend for 1 minute, until well combined.

Stage 4
Clafoutis batter
Your clafoutis dough is ready, but if possible leave to rest for 5-10 minutes before use.
You can replace the flour with cornflour if you wish.
Use during the day.
Home made.
Nutritional information
Whole recipe
Energetic valueProteins CarbohydratesFats
1,256 Kcal or 5,259 Kj28 gr151 gr63 gr
63 %11 %14 %10 %
Per 100 g
Energetic valueProteins CarbohydratesFats
233 Kcal or 976 Kj5 gr28 gr12 gr
12 %2 %3 %2 %
% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories or 8400 k-joules by day for a woman (change to a man).
Possible allergens in this recipe: Milk, Egg, Gluten
How much will it cost?
  • For 550 g : 1.16 €

Change currency:

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

Apricot and pistachio clafoutis
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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Creamy plum and pear clafoutis
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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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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This recipe uses (among others)
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