• Susanne Devine

Heavenly dessert - Clafoutis

Want a quick, yet delicious and impressive dessert?

Clafoutis - French as you might guess by the name - might be just the ticket. You can vary the fruit/nut you put in according to seasonality and tastes for an absolutely scrumptious dessert!


So here's what you need as a base for a dessert for 8 people:

  • 4 large eggs

  • 1 additional large egg yolk

  • 30g plain white flour

  • 125g golden castor sugar (bit more if you use rhubarb, for example)

  • 200ml milk (or plant-based alternative of your choice)

  • 300ml double cream

  • 1 tbsp vanilla extract

In my example we've used hazelnuts and pears with the base:

  • 70g ground toasted hazelnuts

  • 4 very ripe pears

But you can also use sour cherries and almonds, apricots and walnuts, rhubarb with ginger and cashews, apples with cinnamon and pecans, etc. You get the idea - whatever you like will taste great.



How to make it:

Heat the oven to 175 degrees Celsius.

Prepare a large dish (I have a square one, but oval, round, rectangular, they all work) by buttering it.

Whisk together the eggs and yolk, flour, sugar, milk and double cream till smooth. Add vanilla/cinnamon/ginger/etc. and nuts, if using, to the liquid and mix well.

Place the chosen fruit (sliced if large ones like pears, apples, apricots, rhubarb, etc.) in the buttered dish and then simply pour the mix over it.


Bake for 30-40 minutes depending on your oven. The clafoutis should be golden, fully set and slightly puffed up like a soufflé.


Leave the dessert to sit for about 15 minutes, it'll sink a little, not to worry that's normal.

Serve warm on its own or with icing sugar sprinkled over the top or ice cream or anything else you feel works.


Voilà - a lovely finish for any dinner and one that you and your guests will love.

Hope you enjoy this idea! Let me know how you get on?


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