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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.

12K 5/5 based on 1 reviews

Last modified on: August 23^th 2023

Keywords for this recipe:

For 550 g, you will need:

1 150 g Milk
2 150 g cream
3 100 g caster sugar
4 10 g Vanilla sugar (optional)
5 2 Eggs
6 40 g flour
Total weight: 540 grams

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 150 g Milk, 150 g cream, 100 g caster sugar and possibly 10 g Vanilla sugar into the bowl of a mixer.

Stage 2 - 2 min.

Add 2 Eggs and 40 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

Whole recipe
Energetic value	Proteins	Carbohydrates	Fats
1,287 Kcal or 5,388 Kj	28 gr	191 gr	63 gr
64 %	11 %	18 %	10 %

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 550 g : 1.16 €

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.
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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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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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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: How to heat milk without it catching on the bottom of the pan, Dublin fruit scones, Jam doughnuts, Crackers, Old style brioche, ... All
	Cream: You can get more informations, or check-out other recipes which use it, for example: Potimarron and Parmesan tart, Courgettes (zuchinis) , "Day After Pork Belly" Soup, Paté en croute (terrine in a pie crust), Crispy rolls with chicken and leek, ... All
	Caster sugar: You can get more informations, or check-out other recipes which use it, for example: Crunchy blackcurrant and mascarpone cream verrine, Little chocolate and hazelnut fondants, Half-cooked chocolate cake with raspberry coulis, Cornmeal baps for Anne, Comtoise apple charlotte, ... All
	Flour: You can get more informations, or check-out other recipes which use it, for example: Pistachio shortbread biscuits, Toffee apple upside-down cake, Madeleines, Chocolate mug cake, Provençal colombier for Pentecost, ... All

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