Recipe

Jacques Pepins Apricot Clafoutis Recipe

Add Step-by-Step Photos	Luisascatering / All my dishes 9 months, 3 weeks ago A clafoutis is somewhere between a sweet omelet and a custard. Made with fruit, often cherries or apples, it is a classic throughout France, with small variations from region to region and, sometimes, different names. It can be called flan aux fruits... More Prep:10m Cook:30m Servings:4	Luisascater
	apricot clafoutis french baked

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Ingredients

3 tablespoons unsalted butter

1 can (15.25 ounces) apricot halves in syrup

1/4 cup all-purpose flour

3 large eggs

2 tablespoons sugar

1/4 cup sour cream

1 tablespoon confectioners' sugar

pinch of kosher salt

Directions

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.

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Comments

choclytcandy 9 months, 3 weeks ago said:
5 Forks!

merlin 9 months, 3 weeks ago said:
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.

juels 9 months, 3 weeks ago said:
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!

trigger 9 months, 3 weeks ago said:
Well I guess you have brought a touch France to us with this elegant recipe.
So decadent five forks and a smile :)

rottman 9 months, 3 weeks ago said:
Looking forward to trying it. Must admit, it's not familiar to me - but sure does sound good.

Thanks.

gagagrits 9 months, 3 weeks ago said:
The name sounds so complicated but the recipe sounds easy and wonderful, thank you for posting.

bluewaterandsand 9 months, 3 weeks ago said:
Excellent! I do love apricot the best.

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