Wee Restaurant's Clafoutis
Preparation time
Cooking time
Total time
Do have a look at the video before preparing this dish! You'll see that Craig has some lovely small pans. If you don't have a pan with a handle that will go in your oven, you could use a non-stick cake tin (one that does not have a loose bottom). Place on a metal tray to make it easier to get in and out of the oven.
Recipe type: Dessert
Cuisine: Scottish
Serves: 4
  • Makes 4 small or 1 large
  • 60g Ground Almonds
  • 15g flour
  • ½ vanilla pod scraped (seeds only)
  • 100g caster sugar
  • 250g Double Cream
  • 2 Eggs
  • 3 Egg Yolks
  • Equipment
  1. Simply blend all the ingredients together in a food processor for 30 seconds until smooth. Cling film the mixture and refrigerate the mixture for a few hours or overnight.
  2. Whisk before use.
  3. To cook the clafoutis simply warm a small non stick pan or 4 individual blini pans. Use a pan with a metal handle as it will be going in the oven.
  4. Warm the pan and add a small knob of butter – when it foams lightly add the clafoutis batter then sprinkle in the blueberries (approximately 1 punnet)
  5. Place the whole pan in the oven and bake for 10-15 mins at 200oC
  6. The clafoutis should soufflé up and be raised in the middle, if its sunk – leave it in longer.
  7. When ready carefully tip the clafoutis out of the pan and serve immediately with some crème Chantilly or ice cream
Recipe by Edinburgh Foody at http://www.edinburghfoody.com/2013/11/19/wee-restaurant-clafoutis/