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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 €

550 g

6 Ingredients

Last modified on: August 23^th 2023

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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:

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

Change measures:

Metric

Metric weight Metric volumes

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 2 - 2 min.

Add 2 eggs and ¹⁄₃ cup 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	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 %

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 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.

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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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