Fresh Apricot Clafoutis

Ingredients

• 130 g Fluid flour (type T45) (Sift before use)
• 130 g White sugar
• 30 g Brown sugar (for decoration) (Divided: 20 g in the batter, 10 g to sprinkle)
• 50 g Butter (Melt before incorporating)
• 3 Eggs (At room temperature)
• 333 ml Milk (Prefer whole milk)
• 700 g Fresh apricots (Already washed, halved and pitted)
• 1 sachet Vanilla sugar (About 8 g)

Instructions

1. Preheat the oven

   Turn on the oven to 180 °C and let it heat for about 10 minutes before starting the preparation.

   Time: PT10M

   Temperature: 180°C

2. Mix the eggs and sugar

   In the bowl, beat the 3 eggs with the 130 g of white sugar until the mixture becomes pale and fluffy.

   Time: PT5M

3. Incorporate the melted butter

   Add the 50 g of warm melted butter to the egg‑sugar mixture and stir gently to homogenize.

   Time: PT2M

4. Add the flour

   Pour the 130 g of sifted fluid flour into the bowl and mix until no lumps remain.

   Time: PT3M

5. Thin with the milk

   Add the 333 ml of milk gradually in three portions, mixing well between each addition until you obtain a fluid batter, similar to crepe batter.

   Time: PT5M

6. Prepare the dish and arrange the apricots

   Generously butter the dish, cut the apricots in half, remove the pits and place them cut‑side up in the bottom of the dish.

   Time: PT5M

7. Season the apricots

   Sprinkle the apricot halves with the packet of vanilla sugar and 20 g of brown sugar to add flavor and a light caramelization.

   Time: PT2M

8. Pour the batter

   Gently pour the batter over the apricots, making sure to cover them without moving them.

   Time: PT2M

9. Add the brown sugar on top

   Scatter the remaining 10 g of brown sugar over the surface of the clafoutis to obtain a lightly golden crust.

   Time: PT1M

10. Bake the clafoutis

    Place the dish in the oven and bake for 45 minutes at 180 °C. Check doneness by inserting the tip of a knife: it should come out clean.

    Time: PT45M

    Temperature: 180°C

11. Let cool and serve

    Remove the clafoutis from the oven, let rest for 5 minutes, then serve warm or cold. Dust with powdered sugar if desired.

    Time: PT5M

Nutrition Facts

Calories

250

Protein

5 g

Carbohydrates

35 g

Fat

9 g

Fiber

2 g

Ingredient Substitutions

• Instead of Fluid flour (type T45): All-purpose flour
• Instead of White sugar: Granulated sugar
• Instead of Brown sugar (for decoration): Brown sugar
• Instead of Butter: Margarine
• Instead of Eggs: Flax egg (2 tbsp water + 1 tsp ground flaxseed)
• Instead of Milk: Almond milk, Soy milk
• Instead of Fresh apricots: Peaches, Nectarines
• Instead of Vanilla sugar: Vanilla extract (1 tsp)

Equipment Needed

• Mixing bowl
• Whisk
• Kitchen scale
• Silicone spatula
• Chef's knife
• Cutting board
• Gratin dish (metal or ceramic)
• Oven
• Kitchen brush (optional)

Critical Steps — Do Not Skip

• Preheat the oven to 180 °C
• Arrange the pitted apricots in the dish
• Bake the clafoutis (check doneness with the tip of a knife)

Chef Tips from the Video

• Choose apricots that are ripe but firm to prevent them from disintegrating during baking.
• Add the zest of a lemon to the batter for an extra note of freshness.
• Serve with a scoop of vanilla ice cream or a drizzle of honey for a hot‑cold contrast.

Troubleshooting

Storage

Refrigerator: Store the clafoutis covered in an airtight container for 2 to 3 days.

Freezer: Pack individually or in portions and freeze up to 1 month. Thaw in the refrigerator before reheating.

Room temperature: Consume the same day if kept at room temperature, otherwise keep refrigerated.

Make-Ahead Tips

• Prepare the batter the day before and keep it in the refrigerator; bake on the day itself.
• Marinate the apricot halves in the vanilla sugar for 10 minutes before placing them in the dish.