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Clafoutis with summer fruits

Clafoutis with summer fruits

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A cool delight for hot days!

    • melon - 2 slices
    • nectarines - 2 pcs.
    • raspberries - 100 g
    • eggs - 3 pcs.
    • sugar - 50 g
    • flour - 100 g
    • milk - 250 ml
    • vanilla extract - 1 teaspoon
    • butter - 20 g
    • grated lemon peel - 1 teaspoon
    • a pinch of salt

Servings: 8

Preparation time: less than 60 minutes

METHOD OF PREPARATION Clafoutis with summer fruits:

  • Grease a tart pan (diameter 24 cm) with butter

  • Cut the melon and nectarines into cubes and place them, along with the raspberries, in the tart pan.

  • Using the Oster Versa blender, mix whole eggs with a pinch of salt on high speed, then gradually add the sugar and vanilla.

  • Add the flour, then the milk, little by little

  • Mix on low speed until you get a thinner dough, like pancakes

  • At the end, add the grated lemon peel and pour the composition into the tray, over the fruit

  • Bake at 180 degrees in the preheated oven for 20-30 minutes

  • Reduce the temperature to 150 degrees towards the end of baking

  • Remove the tray from the oven when the cake has lightly browned on the edges (you can also do the toothpick test)

  • Leave to cool, then you can cut it

3 delicious combinations of clafoutis with spring fruits

Whether you love this classic French dessert or it's the first time you try it, these recipes will become basic in your kitchen!

Do you have a craving for something sweet, homemade, but that doesn't require too much effort? Clafoutis with fruit! Are you going to host a spontaneous brunch and you want to surprise your friends with something good, simple and sophisticated at the same time? Tot clafoutis!

If we were to define this dessert, we would describe it as a hybrid composition between cream, pancake and pudding, full of delicious fruits and fresh flavors. All you need is a bowl and a deep baking dish, and the clafoutis will be ready in just half an hour.

Classic clafoutis recipe with fruit

  • 3 eggs
  • 200 ml milk (you can also use your favorite vegetable drink)
  • 80 g standard flour
  • 35 g butter (you can also use vegan butter)
  • 90 g of sugar
  • 450 g of the fruit you want to use
  • a teaspoon of vanilla essence
How to prepare clafoutis with fruit:

For starters, prepare a ceramic or glass container, suitable for use in the oven. Grease it with butter both on the base and on the walls. This step will help the cake not to stick and not to burn.

If you use frozen fruits, we recommend that you thaw them beforehand and let them drain. Otherwise, the juice in them may affect the final consistency of the dessert.

After you have greased the bowl with butter, put the fruit on its entire surface. Separately, take care of the dough. Melt the butter in a bain marie or microwave, then add it to a large bowl. Over it, put eggs, milk, sugar, flour and vanilla essence. Stir vigorously with a whisk or use a mixer or blender. When you get a homogeneous cream, add it to the bowl over the fruit.

Put the clafoutis in the oven for 30 minutes or until the surface turns slightly golden and cracks. Serve the dessert warm, plain, with vanilla ice cream or powdered sugar sprinkled on top. Yummy!

3 delicious variants of clafoutis with spring fruits

1. Cherries and liqueur

For a classic version of clafoutis, use cherries and replace 30 ml of milk with 30 ml of cherry liqueur. Put the liqueur over the pitted cherries, add a little sugar and leave everything to soak for 20-30 minutes, before putting the fruit in the bowl. The alcohol will evaporate in the oven, so you don't have to worry & # 8211 clafoutis can be eaten by the little ones too!

2. Strawberries and rhubarb

A classic combination, really delicious, only good for spring. Who says that only tarts can be made with this unique mixture of flavors? Cut the strawberries and rhubarb into equal pieces, sprinkle them on the surface of the tray and continue to prepare the cake according to the instructions above.

3. Mango and coconuts

If you want a more exotic clafoutis, try this fresh, sweet, fragrant and absolutely delicious combination. Cut a well-baked mango into pieces, then place the coconut flakes in a pan or oven. When lightly browned, turn off the heat. Place the mango on the surface of the tray, and add the coconut flakes to the liquid composition. Bake everything normally, then enjoy an absolutely divine fruit clafoutis!

Clafoutis with plums: the dessert that will make you a perfect housewife!

& # 8220Clafoutis & # 8221 is a traditional French cake that is usually made with cherries, but can be made with any kind of fruit: plums, apricots, peaches, strawberries, raspberries and other berries. The plums are bathed in a liquid dough, very fine and delicious, which after baking acquires a very soft texture and an aromatic taste. & # 8220Clafoutis with plums & # 8221 is a good-looking cake that is served hot, and on hot days you can also add a scoop of ice cream, which will perfectly complement this wonderful dessert.


& # 8211 5 ml of vanilla extract


1. Preheat the oven to 160 degrees.

2. Wash the plums, remove the seeds, wipe them with a kitchen towel, cut them into slices and place them in a full baking dish (do not use a removable form).

3. Beat the eggs and milk. You can replace milk with greasy cream, but you will get a much fatter cake.

4. Add the sugar, flour and vanilla extract. The amount of sugar depends on the fruit used: if they are not sweet enough, then you can add more sugar. Beat until smooth.

5. Pour the mass obtained over the plums and bake the cake for 60-90 minutes until golden brown.

I started from this recipe.

I changed the quantities because I thought it would be higher and more tied. I wasn't convinced how the strawberries would behave.

I preheated the oven to 185 degrees for a start.

I mixed the milk and eggs in a blender, then pulsed for 15-20 seconds.

I added the almond flour and stirred for another 30 seconds.

I poured the composition (quite liquid) into a round silicone mold with a diameter of 20 cm and I added the strawberries cut in half.

I put the pot in the oven for 40 minutes. During this time the mixture will coagulate. (time may vary depending on the type of oven, somewhere between 30-40 minutes is ready, but it is important to check from time to time)

Before being served, leave in the fridge.

For decoration I used some almonds that I caramelized in a spoonful of honey. I added coconut flakes for decoration, but both the flakes and the almonds matched perfectly with the rest of the flavors.

Clafoutis with cherries and almond flour & # 8211 gluten free

Clafoutis with cherries. It is the most awaited summer dessert. When the cherries appear and are well ripened, we already begin to think of a dessert in which we can use them. Clafoutis is one of them.

This French dessert is very easy to make and consists of a pancake dough (milk, eggs, sugar and flour) and fresh fruit. We can bake it in a ceramic or glass form. Do not use a removable wall form because the dough will flow from it.

We can also prepare clafoutis with other fruits, such as plums, apples, berries, pears or nectarines. The classic one is with cherries. At the same time, the classic one is also made with wheat flour. But there is also the version with almond flour, which is gluten-free and safe for celiacs. I have chosen to present this variant to you today. It is slightly different from a classic clafoutis, but it is made just as fast.

Clafoutis with almonds is slightly denser in texture, moist and is high in fat because it contains a lot of almonds. It's like an extra large financier. It is full and I recommend smaller portions. Like classic cherry clafoutis, it is good to be eaten fresh and warm, although it keeps well and cold for the next day.

The fruit should not be cooked beforehand, but can be used as such. We just need to get their kernels out. I bought the form from Pepco. I calibrated the recipe so that the cherry clafoutis fits snugly in it. But if you don't have this shape, you can use a similar or slightly larger one. In a larger form, the dessert will be thinner and bake faster, so keep an eye on the oven. You can also use mini ceramic shapes, such as individual ones called ramekins. They are perfect for guests.


2 cakes with 6 kinds of fruits specific to the summer season! The fresh fruit season has finally begun! More and more healthy and aromatic fruits are available in the markets. Take advantage of what nature has to offer and bring fragrant and delicious moments to the kitchen. Moreover, our recipe offer includes 2 types of cakes with 6 kinds of seasonal fruits that are suitable all summer and autumn. Remember where you can find the recipes, make them with the first fruit of the season and you will see that you will come back again and again and when the period of ripening of the next fruit arrives you will prepare them with great pleasure.

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  • 500 gr fruit (depending on the season: cherries, sour cherries, red currant, apricots, peaches, plums)
  • 250 ml of milk
  • 5 ml rum essence
  • 1 sachet of vanilla sugar
  • 1/2 lemon
  • 180 gr flour
  • 3 eggs
  • 100 gr sugar
  • 60 gr butter / margarine
  • a pinch of salt

Method of preparation:

Wash the fruit under running water and then dry the excess water on a paper towel. Peel a squash, grate it and slice it. Peel a squash, grate it and slice it.

Sift the flour into a deep bowl, add the eggs, sugar, vanilla sugar and a pinch of salt. Mix with the mixer until smooth.

Add the milk little by little, then at the end add 30 g of melted butter / margarine. Flavor with rum essence and the juice of half a lemon, then mix until the dough is homogeneous, creamy.

Grease the tart form with butter / margarine, evenly distribute the fruit in the form, then pour the dough over them and place a few small pieces of butter on top.

Bake in a preheated oven at at least 220 ° C for 30 minutes. It can be served both hot and cold.

In Western Europe, this type of pie is also known as quiche and is as popular as Italian pizza.

It can be made not only from fruits, but also from minced meat and vegetables, in this case, served as a hot appetizer.



  • 150 ml (1 cup) kefir
  • 200 gr (2 cups) sugar
  • 310 gr (3 cups) flour
  • 1 sachet of vanilla sugar
  • 1 sachet of baking powder
  • 100 ml oil
  • 4 eggs
  • 500 gr cherries / sour cherries / red currant / apricot / plum / peach

Method of preparation:

Sift the flour into a mixing bowl and add the baking powder. Add kefir, oil, sugar, vanilla sugar and eggs. Mix with the mixer until you get a homogeneous mixture.

Line a 30x20 cm baking tray with baking paper and pour the dough.

If it is made with cherries or sour cherries it is cleaned of seeds, if you make it with currants it is cleaned of stalks, and if it is made with apricots, peaches or plums they are cleaned of seeds and cut into slices, mix with a little sugar, depending of the sweetness of the fruit used and then add it evenly over the dough.

Bake in the preheated oven at 180 degrees for 30-35 minutes. Sprinkle powdered sugar on top.

Clafoutis with cherries, a summer dessert you should try

French desserts are absolutely delicious and always tender. Clafoutis is a cherry cake that goes great with coffee, but also as a dessert, no matter the occasion, because there is no person who does not instantly fall in love with its taste. The best part is that this cake is a very simple dessert to make and you can't go wrong with this wonderful recipe.

Learn how to prepare clafoutis with cherries and surprise your family and friends with this French delight!

Clafoutis with cherries: the tastiest dessert with seasonal fruits

Before preparing this wonderful cake, you need to take some ingredients out of the pantry and refrigerator, as follows:

- 1 kg of pitted cherries

- 200 gr of sugar and another 50 gr for the tray

- 1 liter of sour cream for cooking

- 200 m of sweet, cold milk

- 1 sachet of vanilla sugar

- 50 gr of butter to grease the tray.

The preparation method is as follows:

First, preheat the oven to 210 degrees Celsius. Then put the eggs and sugar in a bowl and mix well for at least 15 minutes. Then add the flour and mix again to blend the ingredients. Now it's the turn of the cooking cream and the cold milk, which must also be added, while you continue to mix. Once the mixture gets the desired consistency, put a pinch of salt, the sachet of vanilla sugar, a little rum essence and the 50 ml of Cointreau. Mix everything again, then grease a tray with butter and sprinkle sugar over it. On its bottom, place the pitted cherries, and on top, pour the previously prepared dough. Put the cake in the oven for 30-40 minutes. When the time has passed, let it cool in a cool place. Only then is it advisable to cut it.

As you may have noticed, it is not at all difficult to prepare one clafoutis with cherries. We guarantee that you will prepare this French dessert every weekend and you will surely become a star confectioner in your family!

Clafoutis & # 8211's favorite summer dessert

Clafoutis is I think the dessert I've seen most often on social networks since the summer began. It also has to be posted being one of those desserts that you make easily and that have a special taste.

Originally, a French dessert made with bitter cherries, over time, Clafoutis, was prepared with all kinds of fruits. I myself think I prepared it in at least four different combinations: cherries, pears, nectarines and now blackberries.

I don't remember how I came across this recipe, but I thought it was a good time to share it with you, considering that the markets have started to be full of more and more delicious fruits. Let's get to work, I say!


  • 600g fruit (cherries, sour cherries, blackberries, raspberries etc. fresh or frozen)
  • 4 eggs
  • 100g sugar
  • 100g flour
  • a pinch of salt
  • 240ml milk
  • 30g melted butter + a cube for greasing the tray
  • vanilla essence

Clafoutis & # 8211 Preparation

The eggs are mixed with salt powder and sugar. Then add the flour, stirring until smooth.

Add the milk, vanilla essence and melted butter, mixing the composition. I usually bake Clafoutis in the lid of a round hyena pot about 22 cm in diameter and 3 cm high, like this one.

Grease the bowl with butter and line it with caster sugar. After that, carefully place the fruit on the entire surface of the bowl.

Because I used blackberries from the freezer, which were not very sweet, I added a tablespoon of sugar to the sieve in which they were thawed.

Pour the resulting composition over the fruit and put in the preheated oven at 180 degrees Celsius for about 40-45 minutes or until it gets a nice golden color.

I recommend consuming it when it gets cold or even after it has been refrigerated. It can also be powdered with sugar or eaten hot!

The consistency is similar to a slightly stronger pudding, and the taste brings a lot with the smart cake, but unlike that, it contrasts well with the taste of the fruit!

I hope you like my dessert and inspire you in the evenings with a craving for something sweet, because Clafoutis is a quick, delicious and very easy to make dessert!

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