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Traditional Clafoutis

A community recipe by

Not tested or verified by Nigella.com

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Introduction

This is a recipe that comes from a lovely cooking book "Les Recettes Traditionelles de nos Grand-Mares", a lovely compilation of all sorts of recipes gleaned from elderly ladies in France's countryside. It's the closest I think I could get to the real thing without actually going there and asking for myself. This recipe is sweeter than my "Basic Clafoutis" but I like it lots better: it's richer... Greedy me!

This is a recipe that comes from a lovely cooking book "Les Recettes Traditionelles de nos Grand-Mares", a lovely compilation of all sorts of recipes gleaned from elderly ladies in France's countryside. It's the closest I think I could get to the real thing without actually going there and asking for myself. This recipe is sweeter than my "Basic Clafoutis" but I like it lots better: it's richer... Greedy me!

Ingredients

Serves: 6

Metric Cups
  • 500 grams fruit (whole - for cherries this means you haven't taken out the stone yet)
  • 10 tablespoons icing sugar
  • 1 packet vanilla sugar (8-10 grams)
  • 2 tablespoons plain flour
  • 3 eggs
  • 125 grams creme fraiche
  • 18 ounces fruit (whole - for cherries this means you haven't taken out the stone yet)
  • 10 tablespoons confectioners' sugar
  • 1 packet vanilla sugar (8-10 grams)
  • 2 tablespoons all-purpose flour
  • 3 eggs
  • 4 ounces creme fraiche

Method

Traditional Clafoutis is a community recipe submitted by Edda and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

  • Mix all the ingredients (except the fruit) until you have a smooth batter
  • Butter an ovenproof dish that is large enough so all the fruit fits snugly, in a single layer
  • Pour over the batter
  • Bake in a hot oven (I use mine preheated at 225°C) for 30 minutes
  • Sprinkle with sugar
  • Leave in the dish to serve, either lukewarm or cold.
  • Mix all the ingredients (except the fruit) until you have a smooth batter
  • Butter an ovenproof dish that is large enough so all the fruit fits snugly, in a single layer
  • Pour over the batter
  • Bake in a hot oven (I use mine preheated at 225°C) for 30 minutes
  • Sprinkle with sugar
  • Leave in the dish to serve, either lukewarm or cold.
  • Tell us what you think