Clafoutis, sweet & tangy French dessert

It doesn’t get more French then clafoutis!

Originated from the South Central “Limousin” region in France. Originally clafoutis is made with black cherries, but in this recipes I use plums, they are a bit cheaper (the Dutch in me) and plum season last a bit longer. Most other fruits will do the trick, but it is nicest if you use a fruit that is not to sweet, preferably a bit tanginess like the cherry or plum. A traditional Limousin clafoutis contains pits of the cherries. The pits contain amygdalin, the active chemical in almond extract, so during baking a small amount of amygdalin from the pits is released into the clafoutis, adding a complementary note to its flavour. I would not recommend leaving the pits in, but if you do, warn your guest to safe a trip to the doctor or dentist.

Clafoutis is served lukewarm, but there is nothing wrong with having it cold as long as you make sure that the clafoutis does not dry out when you safe it for later. The tanginess of the clafoutis makes it a perfect dish to balance it with some rich homemade vanilla ice-cream. Yum, warm clafoutis with a rich homemade vanilla ice-cream, life does not get much better and it is so easy.

Clafoutis is a fairly foul-proof cake. The batter is an easy mix of sugar, milk, flour and egg. You will find many variation by chefs who like to add their own touch. Adding vanilla, cream, butter, buttermilk, almonds or various kinds of liquor will make your clafoutis personal, but I recommend starting with the basics and try different versions later.

When I make this recipe I use a glass dish that hold about 1.5 litre. But you can use an iron skillet, pie-pan, cake tin or even individual ramekins if you like. Using a dish that looks good when serving your dish is half the wow factor.

When you bake the clafoutis, the cake will puff-up, kinda like a soufflé. However after you have taken the clafoutis out of the oven, the cake will inflate if you do not serve it immediately. Don’t worry, it still taste as delicious.

  • Serves 8.
  • Preparation time 10 min.
  • Baking time 45 min.

Who connected us?! Madame Sweens from Antibes, a coastal town in the Cote d’Azur, close to Cannes in the south of France, shared this beautiful recipe with us and it has been a family favourite ever since.


  • 100g flower (2/3 cup)
  • 100 g caster sugar (1/2 cup)
  • 140 ml milk (3/4 cup)
  • 1 egg
  • 1 vanilla pod or a tsp vanilla extract
  • 2 tbs vegetable or sunflower oil
  • pinch of salt
  • 5g baking powder (1tsp)
  • 4-6 plums (around 250g), depending on the size of the fruit
  • butter for greasing


  1. Pre-heat the oven to 180°C (conventional)
  2. Grease your dish or tin that you will use to bake the clafoutis
  3. Cut plums in halve and de-stone.  Place over the base of your dish
  4. Sift the flour in a bowl, add caster sugar, baking powder and pinch of salt, stir to combine well.
  5. Add the milk, egg, vanilla and oil and wish to combine well.
  6. Pour the batter over the fruit.
  7. Bake for about 45 minutes or until golden brown.
  8. Serve warm.


  • Get the looks. The trick is that you pour the batter to just level the fruit. Your batter will puff-up but not completely cover the fruit. I sometimes sprinkle some icing-sugar over the clafoutis.
  • Serve warm! The best way to serve clafoutis is just after it has been baked, in the beautiful dish you selected.
  •  Ice-cream. Really, clafoutis is a beautiful dish on its own, but if you like to spoil your guest even more, serve with some vanilla ice-cream.
  • Vanilla pod’s second life. Do not trough away the vanille pod after you scrapped out the seeds. You can make some vanilla sugar by blending the vanilla pod with about 2 cups of sugar.
  • Other fruits. To your liking you can try this recipe with apricots, peaches, apples & raisins or try the French original ………… cherries.



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