Clafoutis is a dessert always much appreciated for its soft, pudding-like texture, as the recipe contains little flour, and the unmistakable taste given by loquats.
This version is easy and quick to prepare, ready to be baked in just a few minutes, unlike the strawberry and blueberry clafoutis which remains fluffier as the eggs are beaten separately, unlike this one. It just takes a bit more time to clean the loquats, but it’s a matter of few minutes. It is served cold and is ideal for the spring and summer seasons.
Loquats are seasonal fruits that also grow spontaneously in the countryside. They are very prolific plants; for example, I have three, and I always gather baskets full. It is essential to consume them on the day, otherwise there is a risk they will turn black.
They are rich in minerals, in fact, they are very watery, and promote intestinal regularity. In ripening periods, if the rains are abundant, they don’t have much flavor, but if, like this year, it hasn’t rained, they have a sweet and intense taste.
I also recommend
Blueberry Jam Tart and if you want to take a look at all my other recipes, which are almost all fruit and vegetable-based, go to the HOME and scroll down.
Let’s now see the simple and quick process
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: 6
- Cooking methods: Electric Oven
- Cuisine: Italian
- Seasonality: Spring, Summer
Ingredients for preparing the clafoutis
- 3 eggs
- 7 oz milk
- 3/4 cup type 1 flour
- 1/2 cup whole cane sugar
- 1 pinch salt
- as needed vegetable oil to grease the pan
- 10 oz fresh loquats
Tools for preparing the clafoutis
- 1 Bowl
- 1 Electric whisk
- 1 Pie pan
Steps for preparing the loquat clafoutis
To prepare the loquat clafoutis, start by cleaning the fruit. First, remove the skin, and then, remove the pits. Finally, chop them coarsely.
Next, take a bowl and add the eggs with a pinch of salt and whole cane sugar. Then, using the electric whisk, beat until you have a nice frothy mixture. Then, add the milk gradually, and with the whisk still running, lastly add the flour. Once everything is well combined, finish with the addition of the loquats.
Finally, oil and dust with flour a 10-inch pie pan and pour everything in. Bake at 340°F for 40 minutes. Before removing from the oven, do the toothpick test.
Finally, let it cool completely and serve… enjoy your taste!
Tips and Notes
The loquat clafoutis can be stored in the fridge for up to three days.
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