Fruit clafoutis
(7)
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.
cardamome
28 people made this
Ingredients
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
Method
Prep:10min ›
Cook:30min ›
Ready in:40min
- Preheat oven to 180 C / Gas 4.
- Add the flour, eggs, sugar, vanilla, rum (optional), salt, butter and milk.
- Pour about 1 tablespoon of batter into a buttered baking dish and then add the fruit cut into pieces with the skin side up.
- Pour the remaining batter on top of the fruit.
- Bake for 30 minutes. I sprinkle with a little bit of icing sugar and serve it as is.
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Reviews & ratings
Average global rating:
(7)
Reviews in English (1)
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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
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