Clafoutis

My family comes from the Limousin region in France, which is known for 2 reasons: for being the name sake for big, long, black cars with darkened out windows and also for being the originator of the clafoutis, one of the most delicious desserts ever made in France!

Now, I have to admit that for the last few years I had pushed clafoutis to the back of my mind, possibly because of having reached a clafoutis overload after many years of abuse. I am happy to say that clafoutis is back in my life and so far I have rolled out a cherry version, a plum and a pear version and it only has been 2 weeks!

Here is the recipe which is based on my grandmother’s original recipe:

3 eggs
300 ml milk
75 g of sugar
75 g of flour
40g of melted butter
vanilla extract or a pack of vanilla sugar
around 600 g of whatever fruit you fancy (traditionally cherries are used and the stones are always left in. My guess is that it means that there is less fruit juice mixing in with the batter, as the cherries are still intact, but this is only a guess…)

I usually whisk together the eggs and the milk with the butter and then add in the sugar and the flour. I then, if I possibly can, let the batter rest for 30 minutes or so, as I read somewhere this lets the flour absorb the fluid. Meanwhile I heat up the oven to about 180 degrees and butter a dish. I then place the fruit in the dish pour the batter over and bake for about 30 minutes or until it is nice and golden. Enjoy!

– Emilie

PS in the Clafoutis for the photo above I used Mirabelle plums, which are some of my favourites

12 COMMENTS - Add your own

1. Amy | September 6, 2013 | Reply

Looks delicious and sounds simple. I’ve been wanting to make one of these for a while. Would you recommend about 5ml (~1 teaspoon) of vanilla extract? Looking forward to making this.
Thanks!

2. Émilie | September 14, 2013

Yes! Sometimes I also add some powdered almonds..

3. Meta | September 6, 2013 | Reply

This looks so tastey and not overly sweet. It reminds me of my mothers plumb cake. I am definitely going to try this. Thanks for sharing the recipe with us!

4. caroline | September 7, 2013 | Reply

I miss mirabelles so much! not a chance to find some in the US! and your clafoutis looks really delicious by the way…

5. Esther in Amsterdam | September 7, 2013 | Reply

Oh thank you! I’m going to make this soon (I still have the cherry clafoutis you once posted about on my ‘to cook list’!) xxx

6. Noa in London | September 10, 2013 | Reply

Just made this with blackberries from our garden! It’s nearly all been devoured already!! Yum yum, thank you ;)

7. Émilie | September 14, 2013

Sounds delicious!

8. Moço, que maça é esta??? | Lafond.com.br | September 11, 2013 | Reply

[…] Clafoutis (babyccinokids.com) […]

9. Catherine | September 13, 2013 | Reply

Hi ,saw your recipe, done I’m a little homesick since return to Australia in June thought I would make my first Clafoutis. Mmm delicious – took a picture but don’t know how to post.
Thanks

10. ck | September 13, 2013 | Reply

this looks delicious! how do you pronounce clafoutis?

11. Émilie | September 14, 2013

Ha, good question. I guess something g like Kla- fu- tea!

12. Capucine | September 30, 2013 | Reply

I’m always into a spin on clafoutis. Tell me, is this one cakey or custardy? I like when it leans cakey, vs eggy. With the EXACT same recipe, sometimes I get one, sometimes the other, I’m always trying to get the science down!

On the pits-in thing, the French half of our family is adamant so I tried it both ways in my own home several times. When the pits are left in, the cherry is a little steam ball and juicier and more cooked when eating. Pits removed, the juice escapes and results in a crisper cherry. It’s a subtle difference but now I really don’t care for pits-out!

LEAVE A COMMENT