Clafoutis is basically the French term for a thin sponge cake, similar to a waffle in consistency or a thicker pancake, if you wish. The French make it sound so posh, n’est-ce pas?
It involves some fruit, whichever is in season, on top of which you pour a thick batter and which gets baked in a butter lined pan, form or oven-proof dish.
It couldn’t be any simpler than that. But the French word sometimes puts people off, imagining it’s some sort of fancy dessert only reserved for the royals.
Now, some recipes involve also a third step: covering with powdered sugar after it cools off. For obvious reasons, we will leave that part out of the recipe. Babies do not need any of that.
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So why should I make this clafoutis recipe?
1. It’s easy. Takes about 10-15 minutes to prepare if you have everything you need. Which brings me to number 2.
2. You can make it with ingredients you probably have already in your pantry and fridge. Butter, eggs, flour, sour cream (or yogurt if you ran out of) and any fruit you have around and sits well on a batter.
3. It’s a great finger food. I should have included it in my list of 125 first foods for babies without teeth. It’s moist and soft and babies can easily pick it up and chew.
4. It has all the main food groups covered. Protein, dairy, cereal (the flour), fruit and fat. Kudos for clafoutis!
5. It can make a great breakfast, snack, dessert, on-the-go meal, it’s lunch box friendly too! Basically you can serve it anytime you want!
6. No sugar added. And that includes no maple syrup, as I frequently see in “baby friendly” desserts out there.
7. It’s great for baby led weaning. Great for the whole family too! I guarantee you will lick your fingers.
8. It’s so versatile. You can put any fruit in it, anything that goes well baked in the oven, that is.
9. It’s quick to bake. If you’re tired of making muffins, then this bakes in the same number of minutes.
10. Keeps well in the fridge. That’s breakfast sorted for Monday, Tuesday, Wednesday… if it lasts that long without being eaten!
Note: some of the people who made this reported a slightly omelette-ish taste and look to the final result. If you wish to avoid this, you can beat the egg whites separately until stiff, then fold these in the rest of the ingredients.
All this being said, read on for the ingredients, quantities and how to prepare.
I would appreciate it if you would share this on social media if you like the recipe. Sharing is caring, even more so for us, busy moms!
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|Prep Time||10 minutes|
|Cook Time||20-25 minutes|
- 3 tbsp butter
- 3 eggs
- 60 g sour cream (or yogurt)
- 35 g plain flour
- approx. 400 g fruit of choice (apples, pears, cherries, apricots, plums etc)
- Melt the butter. Use a little bit of it to grease your pan/form of choice. Mine had 26cm (10 inches) in diameter.
- In a bowl, mix the eggs with the sour cream/yogurt.
- Add the melted butter and flour to the mix.
- Pour all the batter into your pan and top with pieces of fruit.
- Bake for 20-25 min at 200 C (400 F or Gas 6) until it browns on top. Leave to cool completely. Told you it was simple!
18 thoughts on “Apple and pear clafoutis (a BLW recipe)”
Hi , Which flour do you used ??
Hi Nidhi! It’s plain/all-purpose flour.
Hi! Can you freeze these?
Hi Yasmin! I have not tried freezing, but I think it works, being a baked dough.
How do you prep the fruit? Cubed? Wedges?
I like to do thin wedges.
Can I use the oven toaster to bake this?
If you mean the oven grill, I don’t think it’s enough. It needs to be baked in its entirety rather than only at the top.
Thanks for sharing! Are the fruits soft?
Hi Lys. The fruits soften a bit after cooking.
Any chance you know if the eggs can be substituted witth chia egg? Thank you!
Hi Sal, I haven’t tried substituting them to be honest. I would advise against it, however, because the eggs make up the big part of the batter structure, which usually means replacing them with something else might not yield the same result when baked.
Hello, do you think this would work if I grated the fruit into it as opposed to sitting it on top? Thank you 🙂
I think it should work fine. Let me know how it went.
Hi! I’m not sure this turned out how it was supposed to for me. Three eggs? It pretty much came out as a giant scrambled egg pie with fruit in it. What went wrong?
Scrambled tells me the eggs have begun cooking well before you put the whole thing in the oven. I suspect you should have left the butter to cool down after melting and before adding it to the eggs, otherwise the eggs will start to cook and scramble because of the heat.
Can I use almond flour instead of plain flour?
Hi Dee, I think you might need to adjust some of the other quantities in the recipe. Never tried it with almond flour.