This standard of French cooking has never caught on in Ireland and I find this very strange.


I wonder if it could have been the exotic name that scared us off from trying this at home.
In my many travels through France it has been often offered as dessert in the Chambre d’Hotes that we preferred to stay in.


Exotic name aside it is really a sort of baked pancake and can be as simple or as rich as you would like.

It was traditionally made in the early summer from cherries (at least that was the first way it was offered to me) but can really be used with just about any fruit, I have successfully made variations in Ireland using blackberries and damsons.

You can use it making flour and milk as I have in the Apple version below or tart it up (pardon my pun) with ground almonds and melted butter which make it a much richer dessert.

The only important thing to remember is not to make it in a tin with a detachable base, otherwise the batter will just leak on the oven floor while it cooks.



Pear and Almond Clafoutis


200g (7 oz.) Caster Sugar

100g (3 oz.)Flour

125g (4 oz.) Ground Almonds

1 teaspoon. Baking Powder

200g( 7 oz) melted butter

3 Eggs

4 Pears, peeled and sliced


Mix together the sugar, flour and baking powder in a bowl.

Make a well in the centre.

Break the eggs into the well and beat them with a whisk gradually

Incorporating the dry ingredients.

As the mixture thickens add the melted butter..

Pour this mixture into a tart tin or quiche tin ( not one with a removable base)

Push the slices of pear into the batter.

Bake this at 150C. 300F.Gas 4 for 35 to 40 mts.

Serve warm from the tin.


Apple Clafoutis

400g (14oz.) Caster Sugar

280g (10oz.) Flour

1 teaspoon. Baking Powder

225ml (10 fl. oz.) Milk

3 or 4 crisp eating apples

4 Eggs


Mix together the sugar, flour and baking powder in a bowl.

Make a well in the centre.

Break the eggs into the well and beat them with a whisk gradually

Incorporating the dry ingredients.

Add the milk in the same way to the batter.

Pour this mixture into a tart tin or quiche tin ( not one with a removable base)

Peel and core the apples. Slice each Apple into eight segments.

Push the slices one by one into the batter.

Bake this at 150C. 300F.Gas 4 for 35 to 40 mts.

This must be served from the tin either hot from the oven or at room temperature with some crème fraiche or yoghurt.