1,436 easy and fully explained recipes, with 66,216 photos and 78 videos

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.

12K 5/5 based on 1 reviews

Last modified on: August 23^th 2023

Keywords for this recipe:

For 275 g, you will need:

1 75 ml Milk
2 75 ml cream
3 50 ml caster sugar
4 5 ml Vanilla sugar (optional)
5 1 Egg
6 31.2 ml flour

Change these quantities to make: 275 g 550 g 1 kg 100 g 1 kg 650 g

Change measures: Metric

Metric weight Metric volumes

How long will it take?

Time required for this recipe:

Preparation	Start to finish
5 min.	5 min.

Step by step recipe

Stage 1 - 2 min.

Pour 75 ml Milk, 75 ml cream, 50 ml caster sugar and possibly 5 ml Vanilla sugar into the bowl of a mixer.

Stage 2 - 2 min.

Add 1 Egg and 31.2 ml flour.

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
643 Kcal or 2,692 Kj	14 gr	96 gr	32 gr
32 %	5 %	9 %	5 %

Per 100 g
Energetic value	Proteins	Carbohydrates	Fats
238 Kcal or 996 Kj	5 gr	35 gr	12 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 275 g : 0.58 €

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.
131K4.3 1 hour 17 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.
46K3 53 min.

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.
8,661 1 hour 20 min.

See all recipes that use it

This recipe uses (among others)

	Milk: You can get more informations, or check-out other recipes which use it, for example: Gougères, Mustard baps, Bechamel sauce, Invisible apple cake, Kugelhof for Nanou, ... All
	Cream: You can get more informations, or check-out other recipes which use it, for example: Green beans with tomato cream sauce, Mini cheese and mustard toasts, Baked potoatoes with herb butter or cream , Potimarron and Parmesan tart, Du Barry soup, ... All
	Caster sugar: You can get more informations, or check-out other recipes which use it, for example: Apricot jelly, Fruit crémeux, Bounty-style tart for Alison, Clafoutis "Marie-Antoinette", Sandwich bread, ... All
	Flour: You can get more informations, or check-out other recipes which use it, for example: Foie gras fingers, Cannelés, Arizona cupcakes, Fillet of beef in a rosemary crust, Caribbean upside-down cake, ... All

Other recipes you may also like

Flambéd bananas

The trick of this recipe is to end up with bananas caramelised on the outside, still firm on the inside, coated with a tasty syrup which is not 95% butter.
317K 14 40 min. February 21^th 2011

Crème brulée

Crème brûlée (burned cream) is quite easy to prepare: it's a simple egg-cream dessert. The only difficulty is in making the delicious crunchy caramel layer on top. The perfect crème brulée (for me) is a cold and soft cream, with on top a nice hot caramel crust. This is a completely new version...
1.6M 74.3 4 hours 38 min. December 31^th 2011

Soft fruits in sabayon

This recipe is made by briefly cooking an assortment of soft fruits (raspberries, blackcurrants, blackberries, blueberries, currants...) with a little sugar to glaze them. They are served in a small dish, covered with a delicious sabayon which can be lightly "burned" on surface.
260K3.9 46 min. February 21^th 2011

Tiramisu

Classic italian recipe (the name means "pull me up" or more poetically, "take me up to the sky"). It's similar to a charlotte in its structure: layers of flavoured biscuits between layers of smooth cream.
486K5 49 min. July 27^th 2013

Confectioner's custard (Crème pâtissière, or French pastry cream)

Quite similar to crème anglaise but much thicker. It is used in many pastries like choux pastry (pâte à choux) or millefeuille.
740K 313.7 36 min. January 27^th 2017

News list of cooking-ez.com

Note: We'll never share your e-mail address with anyone else.