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.
27 K 5/5 (3 reviews)
6 min.
Easy
590 g
7 IngredientsLast modified on: August 27th 2025
For 590 g, you will need:
- 1
5.3 oz milk - 2
5.3 oz cream - 3
1.8 oz noisette butter - 4
3.2 oz caster sugar - 5
0.4 oz vanilla sugar - 6
2 eggs - 7
2.2 oz flour
Change these quantities to make:
Change measures:
Times for this recipe
Preparation: 6 min.
Step by step recipe
Stage 1 - 3 min.
Pour 5.3 oz milk, 5.3 oz cream, 1.8 oz noisette butter, 3.2 oz caster sugar and 0.4 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.
If you're in a hurry, just melt the butter rather than baking it.
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 recipe | 30 RDI=10 % | 180 RDI=20 % | 120 RDI=20 % | 1,630 RDI=80 % | 6,810 RDI: 80 % |
| Per 100 g | 4 RDI=2 % | 30 RDI=3 % | 20 RDI=3 % | 280 RDI=10 % | 1,150 RDI: 10 % |
How much will it cost?
- For 590 g : 1.80 €
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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
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.
60 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)
Cream
Like these other recipes: Green beans with tomato cream sauce, Courgettes (zuchinis) , Chocolate rolls (petits pains), New York style pasta, Cottage cheese tart, ... See them all 117
Milk
Like these other recipes: Gougères, Confectioner's custard (Crème pâtissière, or French pastry cream), Apricot blancmange, Potimarron (Japanese chestnut pumpkin) purée, Pancake batter, ... See them all 60
Caster sugar
Like these other recipes: Tiramisu, Ice-cream Vacherin, Home-made terrine of foie gras, Little cakes with a chocolate and hazelnut centre, Corsican tarts, ... See them all 361
Noisette butter
You can get more informations, or check-out other recipes which use it, for example: Chocolate madeleines, Financier batter, Pistachio madeleines, Pistachio "Financiers", Génoise (Genoa sponge), ... See them all 9
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