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.
16 K 5/5 (3 reviews)
5 min.
Easy
1 kg 650 g
6 IngredientsLast modified on: August 23th 2023
For 1 kg 650 g, you will need:
- 1
15.8 oz Milk - 2
15.8 oz cream - 3
10.6 oz caster sugar - 4
1.1 oz Vanilla sugar (optional) - 5
6 Eggs - 6
6.6 oz flour
Change these quantities to make:
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Times for this recipe
Preparation: 5 min.
Step by step recipe
Stage 1 - 2 min.
Pour 15.8 oz Milk, 15.8 oz cream, 10.6 oz caster sugar and possibly 1.1 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 | 80 RDI=30 % | 570 RDI=50 % | 190 RDI=30 % | 3,860 RDI=190 % | 16,160 RDI: 190 % |
| 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 1 kg 650 g : 3.50 €
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.
49 K3 55 min.
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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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: Lime crémeux, Loaf for "les filles'", Pretzels, Confectioner's custard (Crème pâtissière, or French pastry cream), Profiteroles, ... See them all 60
Cream
Like these other recipes: Crispy rolls with chicken and leek, Leek and egg frichti, Potimarron and Parmesan tart, Mushroom Pancakes au Gratin, Potato and cheese pie, ... See them all 112
Caster sugar
Like these other recipes: Vanilla ice cream, Sautéed pears with custard and orange syrup , Household cake (Gâteau de ménage), Milk rolls, Cranachan, ... See them all 352
Flour
Like these other recipes: Chocolate eclairs, Wiener Schnitzel, Shortbread tart with sweet apricots and rosemary, Plain cake, Parmesan cauliflower cheese, ... See them all 196
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