Apricot Clafoutis

Apricot Clafoutis

Apricot Clafoutis

Apricot Clafoutis

Clafoutis is a true French dessert traditionally made with cherries but since the apricots this year are in abundance this is what I have been making.


If you are looking for a new fool proof dessert then check this out, it's a simple make-ahead recipe that takes no time at all in an already hot oven.
It's a cross between a pancake and eggy custard type dessert although more on the pancake side and can be made with almost any fruit.

This dish is so easy to make and comes up trumps every time especially with a scoop of home made vanilla ice cream on top.

To make it even more delicious serve a small glass of Jurançon wine or Pedro Ximinez Sherry with it and your day will be perfect.

Be careful though!
From experience, make these when you want to eat them and not before.
It's worth waiting 15 extra minutes to have them fresh and fluffy as opposed to limp and globby - as mine have turned out a few times.

Also, I added extra brandy to the apricots and over did it leaving the pancake mushy at the bottom - the long and short was that it didn't work so be careful how much you use.
And finally....I made individual clafoutis which cook in a fraction of the time that the recipe tells you to use BUT because I didn't want them to stick I used extra butter to grease the tins and it turned out to be too much for the recipe - if you're going to grease and flour the tins do it sparingly.


The recipe isn't my own it's from the brilliant Williams Sonoma collection, so here's the link to it:

Apricot Clafoutis



Apricot Clafoutis

I made individual Apricot Clafoutis but be sure to grease and flour the tin sparingly.

Apricot Clafoutis

Light and fluffy when cooked so serve immediately to avoid a flat and flabby dessert!

Drink This: 

Any late harvest Semillon - Apricot madness!

Late Harvest Semillon

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