Apricot Clafoutis

Makes 8 servings

Don’t be intimidated by the French pedigree of Clafoutis because it’s surprisingly easy to make. Essentially, all you have to do is pour the crêpe-like batter over fresh apricots and bake it until the custard sets. Dust it with powdered sugar and—if you’re feeling a bit extravagant or want to impress guests—serve with whipped cream!



2 tablespoons unsalted butter, softened
6 apricots, pitted and quartered
1⅓ cups whole milk
3 large eggs, room temperature
¾ cup granulated sugar, divided
½ cup all-purpose flour
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
½ teaspoon almond extract



1. Preheat oven to 375°F and brush a 9-inch shallow pie plate with the softened butter.
2. Arrange the apricots in a single layer in the pie plate.
3. Whisk together the milk, eggs, ½ cup of the sugar, flour, cinnamon, vanilla extract, and almond extract in a medium bowl until smooth.
4. Pour the batter over the apricots and sprinkle the remaining ¼ cup of sugar on top.
5. Bake the Apricot Clafoutis for 45 minutes, until the custard is set.
6. Remove from oven and allow to cool in the pie plate for 15 minutes. Serve warm or at room temperature. Refrigerate leftovers in an airtight container for up to 3 days.



Calories 191 (9%)
Total Fat 5.09 g (10%)
Saturated Fat 2.544 g
Polyunsaturated Fat 0.476 g
Monounsaturated Fat 1.691 g
Trans Fat 0 g
Cholesterol 77 mg
Sodium 23 mg (2%)
Total Carbohydrate: 33.44 g (14%)
Dietary Fiber: 0.9 g (4%)
Total Sugars: 26.48 g
Protein: 3.54 g (6%)
Vitamin A 720 mcg (31%)
Vitamin C 2.6 mcg (3%)
Vitamin D 35 mcg (6%)
Potassium 140 mg (3%)
Calcium 61 mg (6%)
Iron 0.74 mg (4%)


This AMAZING Recipe can be found in my Mediterranean Deserts Cookbook here



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