A clafoutis originates from the Limousine area of France. It is a dessert with fruit, traditionally made with black cherries, and a pancake batter poured over. It’s then baked in the oven and eaten warm dusted, with confectioners sugar.
Yield 4-6 people
A clafoutis originates from the Limousine area of France. It is a dessert with fruit, traditionally made with black cherries, and a pancake batter poured over. It's then baked in the oven and eaten warm dusted, with confectioners sugar.
- 40g butter
- 3 eggs
- 50g caster sugar
- pinch of salt
- 65g plain (all purpose) flour
- 300ml milk
- 225g frozen raspberries
- Icing (confectioners) sugar to dust
- Preheat the oven to 200°C.
- Melt the butter in a small saucepan and with a pastry brush grease the flan dish. Keep the remaining butter to add to the batter later.
- Add the eggs and sugar to the mixing bowl and whisk for about 5 minutes until pale.
- Add the salt and flour and mix on low so it is lightly incorporated.
- Pour in the milk and melted butter and whisk until you have a smooth batter.
- Pour half the batter into the flan dish and bake in the over for 15 minutes.
- Remove the clafoutis from the oven and arrange the frozen raspberries on top, then pour the remaining batter carefully around the fruit.
- Place the clafoutis back in the oven and bake for a further 25-30 minutes until it is slightly risen and golden.
- Remove from the oven and put about a spoon of the icing sugar into a sieve and dust the clafoutis.
- Serve warm, with extra thick double cream or clotted cream.
- 23 cm Porcelain flan dish
- Electric whisk, or stand mixer with whisk attachment
- Small sieve