Clafoutis is a French batter pudding which originates from the Limousin region and this recipe is from a French friend who showed me how to make it and the recipe is in the measurements I took from her. I prefer to use pears, apricots or even apples instead of the traditional cherries, which require more preparation. Gluten free flour is substituted for wheat flour and works well with a 1:1 substitution and no additional liquid.
If you don’t have an all-purpose gluten-free flour to hand, you can make your own, with 2 parts rice flour, 2 parts sorghum flour, 1 part potato flour, 1 part tapioca flour – measured in grams or ounces rather than cups.
A tablespoon or so of ground almonds will also completely change the texture from a batter pudding to a more cake-y dish. It’s delicious either way.
Clafoutis
Servings
Ingredients
- 1 glass gluten free all purpose flour
- 1 glass milk or soy milk
- 1 glass sugar I prefer to use 3/4 glass
- 3 eggs
- 3 apples or another fruit of your choice
- 1 sachet vanilla sugar or teaspoon vanilla extract
- 1.5 tablespoons canola or sunflower oil
- 1 teaspoon baking powder
Instructions
- Mix together all dry ingredients. Add the eggs, oil and milk, a little at a time and mix well with a hand whisk. Peel the apples. Quarter, core and slice and arrange in a buttered flan dish. Pour over the batter. Bake at 180 degrees celsius (350 F) for 40 minutes, until golden. Best served warm not hot with vanilla ice cream.
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