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.
27 K 5/5 (3 reviews)
6 min.
Easy
590 g
7 IngredientsLast modified on: August 27th 2025
For 590 g, you will need:
- 1
150 g milk - 2
150 g cream - 3
50 g noisette butter - 4
90 g caster sugar - 5
10 g vanilla sugar - 6
2 eggs - 7
40 g flour - Total weight: 590 grams
Change these quantities to make:
Change measures:
Times for this recipe
Preparation: 6 min.
Step by step recipe
Stage 1 - 3 min.
Pour 150 g milk, 150 g cream, 50 g noisette butter, 90 g caster sugar and 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.
If you're in a hurry, just melt the butter rather than baking it.
If you're in a hurry, just melt the butter rather than baking it.
Keeping: Use during the day.
Source: Home made.
Nutritional information
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 30 RDI=10 % | 180 RDI=20 % | 120 RDI=20 % | 1,630 RDI=80 % | 6,810 RDI: 80 % |
| Per 100 g | 4 RDI=2 % | 30 RDI=3 % | 20 RDI=3 % | 280 RDI=10 % | 1,150 RDI: 10 % |
How much will it cost?
- For 590 g : 1.80 €
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 other recipes using this recipe
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)
Milk
Like these other recipes: Chocolate eclairs, Polpete, Pretzels, Hamburger buns, Dipping bread with cheese, ... See them all 60
Cream
Like these other recipes: Crème brulée, Thin summer tart "à la grecque", Potimarron (chestnut pumpkin) "au gratin", Montagnon rice, Green bean purée, ... See them all 117
Caster sugar
Like these other recipes: Apricot jam with vanilla, Crème caramel, Home-made terrine of foie gras, "BN style" chocolate-filled biscuits, Nougat, ... See them all 361
Noisette butter
You can get more informations, or check-out other recipes which use it, for example: Lemon and lime cakes, Génoise (Genoa sponge), Financier batter, Grapefruit moelleux, Chocolate madeleines, ... See them all 9
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