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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.

22 K 5/5 (3 reviews)

5 min.

Easy

1.20 €

1 kg 650 g

6 Ingredients

Last modified on: August 23^th 2023

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For 1 kg 650 g, you will need:

1 450 g Milk
2 450 g cream
3 300 g caster sugar
4 30 g vanilla sugar (optional)
5 6 eggs
6 120 g flour
Total weight: 1,620 grams

Change these quantities to make:

275 g 550 g 1 kg 100 g 1 kg 650 g

Change measures:

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Times for this recipe

Preparation: 5 min.

Step by step recipe

Stage 1 - 2 min.

Pour 450 g Milk, 450 g cream, 300 g caster sugar and possibly 30 g vanilla sugar into the bowl of a mixer.

Stage 2 - 2 min.

Add 6 eggs and 120 g 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

	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 %

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 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.

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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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