Apricot Clafoutis

What sets our Apricot Clafoutis apart is the marriage of ripe, succulent apricots with the silky custard base. As the clafoutis bakes, the fruits become enveloped in a tender, golden-hued batter, creating a captivating contrast between the creamy interior and the caramelized edges.

Apricot Clafoutis

Originating from the rustic kitchens of French countryside, Clafoutis is a charming dessert that effortlessly combines the simplicity of a pancake with the elegance of a custard. Our rendition, featuring juicy apricots, unveils a dessert that encapsulates the essence of summer.
Whether served warm or at room temperature, dusted with powdered sugar or adorned with a dollop of whipped cream, this dessert is a canvas for culinary creativity
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Course Dessert
Cuisine French
Servings 6


  • 1 mixing bowl
  • 1 electric mixer or whisk
  • 1 baking dish


  • ½ lbs apricots (500 g)
  • 4 eggs
  • ¾ all purpose flour (100 g)
  • ½ cup sugar (120 g)
  • cup milk (30 cl)
  • 1 tsp blossom water or vanilla extract
  • 1 pinch salt
  • optional: powdered sugar


  • Preheat the oven: preheat your oven to 410°F. Grease a baking dish with butter to prevent sticking.
  • Prepare the Apricots: wash and pit the apricots. Cut them into small pieces.
  • Create the Batter: in a mixing bowl, combine the eggs, sugar, milk, flour, blossom water (or vanilla extract), and a pinch of salt. Blend or whisk using a hand mixer until the mixture is smooth and well combined.
  • Layer the Apricots: arrange the pieces of apricots in a single layer at the bottom of the prepared baking dish. The cherries will create a beautiful pattern as they bake.
Keyword Apricot, French dessert

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