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
550 g
6 IngredientsLast modified on: August 23th 2023
For 550 g, you will need:
- 1
2⁄3 cup Milk - 2
2⁄3 cup cream - 3
½ cup caster sugar - 4
1 tablespoon Vanilla sugar (optional) - 5
2 Eggs - 6
1⁄3 cup flour
Change these quantities to make:
Change measures:
Times for this recipe
Preparation: 5 min.
Step by step recipe
Stage 1 - 2 min.
Pour 2⁄3 cup Milk, 2⁄3 cup cream, ½ cup caster sugar and possibly 1 tablespoon 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 | 30 RDI=10 % | 190 RDI=20 % | 60 RDI=10 % | 1,290 RDI=60 % | 5,390 RDI: 60 % |
| 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 550 g : 1.20 €
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
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.
11 K 1 hour 20 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.
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Cherry clafoutis
A clafoutis batter and cherries lightly cooked in sugar and Kirsch, then de-stoned. The clafoutis is baked in the oven.
134 K4.3 1 hour 20 min.
This recipe uses (among others)
Caster sugar
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Flour
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