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.
22 K 5/5 (3 reviews)
5 min.
Easy
275 g
6 IngredientsLast modified on: August 23th 2023
For 275 g, you will need:
- 1
2.6 oz Milk - 2
2.6 oz cream - 3
1.8 oz caster sugar - 4
0.2 oz vanilla sugar (optional) - 5
1 egg - 6
1.1 oz flour
Change these quantities to make:
Change measures:
Times for this recipe
Preparation: 5 min.
Step by step recipe
Stage 1 - 2 min.
Pour 2.6 oz Milk, 2.6 oz cream, 1.8 oz caster sugar and possibly 0.2 oz 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
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 10 RDI=5 % | 100 RDI=9 % | 30 RDI=5 % | 640 RDI=30 % | 2,690 RDI: 30 % |
| Per 100 g | 5 RDI=2 % | 40 RDI=3 % | 10 RDI=2 % | 240 RDI=10 % | 1,000 RDI: 10 % |
How much will it cost?
- For 275 g : 0.60 €
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
Cherry clafoutis
A clafoutis batter and cherries lightly cooked in sugar and Kirsch, then de-stoned. The clafoutis is baked in the oven.
139 K4.3 1 hour 20 min.
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: Kugelhof for Nanou, Chaud-froid of grapefruit, pineapple and lime custard , Lemon Confectioner's Custard, Nantes Tourton, Pancake batter, ... See them all 60
Cream
Like these other recipes: Soft apple cookies, Cream and herb dressing, Tarte à l'coloche, Spinach and Mushrooms with Pesto, Montagnon rice, ... See them all 115
Caster sugar
Like these other recipes: Piedmont pyramids, Toasted-flour biscuits, Jelly-style plum jam, Blackcurrant jelly, Like MaronSui's, ... See them all 361
Flour
Like these other recipes: Almond tuiles, Escalopes in a sesame crust, Apple and whisky crumble, Hazelnut and orange cake, Linzer torte, ... See them all 201
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