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.
27 K 5/5 (3 reviews)
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Last modified on: August 27th 2025
For 295 g, you will need:

Change these quantities to make:
Times for this recipe
Preparation: 6 min.

Step by step recipe


Stage 1 - 3 min.
Clafoutis batter
Pour 13 cup milk, 13 cup cream, 2 tablespoons noisette butter, ¼ cup caster sugar and 1 teaspoon vanilla sugar into the bowl of a mixer.

Stage 2 - 2 min.
Clafoutis batter
Add 1 egg and 2 tablespoons 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.
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.
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 recipe10 RDI=6 %90 RDI=9 %60 RDI=9 %810 RDI=40 %3,410 RDI: 40 %
Per 100 g4 RDI=2 %30 RDI=3 %20 RDI=3 %280 RDI=10 %1,150 RDI: 10 %
The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,000 k-calories (or 8,400 k-joules) per day for a woman Change to a man
Possible allergens in this recipe: milk, egg, Gluten
How much will it cost?
  • For 295 g : 0.90 €

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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
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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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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