Jacques Pepins Apricot ClafoutisFrom luisascatering 8 years ago
- 3 tablespoons unsalted butter shopping list
- 1 can (15.25 ounces) apricot halves in syrup shopping list
- 1/4 cup all-purpose flour shopping list
- 3 large eggs shopping list
- 2 tablespoons sugar shopping list
- 1/4 cup sour cream shopping list
- 1 tablespoon confectioners' sugar shopping list
- pinch of kosher salt shopping list
How to make it
- Preheat the oven to 400 degrees. Melt the butter in an 8-inch nonstick skillet.
- Drain the apricots, reserving the syrup. You should have 6 to 8 apricot halves and 1/2 cup syrup. Using a whisk, mix the syrup with the flour in a medium bowl. Add the eggs, sugar, sour cream, pinch of salt and 1 tablespoon of the melted butter from the skillet and mix until you have a smooth batter.
- Pour the batter into the butter remaining in the skillet and arrange the apricot halves on top, spacing them evenly. Place the skillet over high heat for about 2 minutes and then transfer it to the oven. Bake for 18 to 20 minutes, or until lightly browned and puffy. Remove from the oven and sprinkle the confectioners' sugar on top. Cool to lukewarm.
- Serve the clafoutis directly from the skillet in wedges or unmold. To unmold, make certain that the clafoutis is free from the sides of the pan; if necessary, run a sharp knife around the edge to release it. Slide it gently onto a plate. Cut into wedges, and serve.
The Cookluisascatering San Carlos, CA
The Rating9 people
5 Forks!choclytcandy in loved it
Brava Luisa. I don't bake. But I can make this! Maybe I won't have to make my guests bring the dessert next time! Maybe.merlin in San Francisco loved it
Very nice, Luisa! Love the combo of ingredients here and the pictures look beautiful! Will make a great breakfast alternative, and you are right, I don't have to wair for fresh apricots anymore!juels in Clayton loved it