Fruit clafoutis

    40 min

    This clafoutis recipe comes from a part of France called Limousin and this is one of my childhood memories.... My mother often made it and this is so easy to do that I can not resist the temptation to offer you a slice and give you some essential tips. A clafoutis should not be chalky or thick or rubbery. I love a clafoutis with fruits such as apricots (photo), morello cherries or damsons, or even Granny Smith apples.

    46 people made this

    Serves: 8 

    • 75g plain flour
    • 3 eggs
    • 125g caster sugar
    • 1 teaspoon vanilla extract
    • 1 teaspoon rum
    • 1 pinch of salt
    • 2 teaspoons softened butter
    • 250ml full fat milk
    • 500g Apricots, morello cherries, sour plums, prunes, apples or other fruit

    Prep:10min  ›  Cook:30min  ›  Ready in:40min 

    1. Preheat oven to 180 C / Gas 4.
    2. Add the flour, eggs, sugar, vanilla, rum (optional), salt, butter and milk.
    3. Pour about 1 tablespoon of batter into a buttered baking dish and then add the fruit cut into pieces with the skin side up.
    4. Pour the remaining batter on top of the fruit.
    5. Bake for 30 minutes. I sprinkle with a little bit of icing sugar and serve it as is.

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    A clafoutis is only made with cherries. Making this dish with any other fruit is delicious but in French,is called a flaugnarde.  -  25 Aug 2014