Clafoutis with apricots

Name: Clafoutis with apricots
Ingredients: 3 eggs; 5 tablespoons of granulated sugar; a pinch of salt; 9 tablespoons of white flour type 00; 250 ml of milk; 4 large apricots; butter (for greasing the pan); powdered sugar (for dusting)

Dessert - Clafoutis with apricots by Anabela A. - Recipia

Apricot clafoutis is a simple French dessert made with few ingredients and a texture similar to that of a pudding. It is prepared with a liquid batter, similar to that of pancakes, which is poured over the fruits arranged in the baking dish. The apricots are the star of the recipe, but the batter can also be used with other fruits or even vegetables, as seen in savory versions of the dish. Quick Info Preparation time: not specified in the original recipe Baking time: 30 minutes Total time: preparation time plus 30 minutes of baking Servings: number not specified; depends on how the dessert is portioned Difficulty: easy Recipe type: fruit dessert, of French origin Ingredients 3 eggs 5 tablespoons of granulated sugar A pinch of salt 9 tablespoons of all-purpose flour (type 00) 250 ml of milk 4 large apricots Butter, for greasing the baking dish Powdered sugar, for decoration Instructions 1. Prepare the apricots Wash the apricots well, then cut them in half and remove the pits. This recipe uses apricot halves, not small pieces. 2. Prepare the baking dish Choose a suitable round baking dish and grease it with butter. It is important that the butter covers the bottom of the dish so that the dessert can be removed more easily after baking. 3. Arrange the fruits Place the apricot halves in the greased dish, cut side up or down, depending on how they fit best. There’s no need to mix them with the batter; the mixture will be poured over them. 4. Mix the eggs with the sugar In a bowl, combine the whole eggs, granulated sugar, and salt. Mix well until the ingredients are well combined. 5. Add the flour and milk Incorporate the flour and continue mixing. Gradually pour in the milk while stirring. Adding the milk slowly helps achieve a smooth batter. In the end, the batter should resemble pancake batter: liquid and free of visible lumps. 6. Pour the mixture over the apricots Pour the batter into the dish over the apricot halves. Gently level the surface so that the batter is evenly distributed among the fruits. 7. Bake the clafoutis Place the dish in a preheated oven at 180 degrees Celsius. Bake the dessert for 30 minutes. 8. Let it cool When done, remove the dish from the oven and let the clafoutis cool. Finally, dust it with powdered sugar, according to your preference. The texture is closer to that of a pudding rather than a traditional cake. Therefore, it is normal for the dessert to be softer and moister than a regular cake. Why I make this recipe often I love it because it has a short list of ingredients and doesn’t require complicated preparations. The batter mixes quickly, and the apricots go directly into the dish. It’s a practical option when you want a fruit dessert without having to prepare a separate cake or cream. The recipe is also flexible. Instead of apricots, you can use other fruits, and the same idea can be adapted for vegetables. The taste and texture change depending on the chosen ingredient, but the base remains the same: fruits or vegetables arranged in the dish and a liquid mixture of eggs, flour, and milk. Tips and variations Tips Use well-washed apricots, pitted before placing them in the dish. Since the fruits bake with the batter, it’s important to distribute them as evenly as possible in a single layer. Add the milk gradually, not all at once. This way, the mixture will combine more easily and achieve the consistency similar to pancake batter, as specified in the original recipe. Grease the dish with butter before placing the apricots. The butter prepares the dish and makes it easier to release the dessert after baking. Preheat the oven to 180 degrees Celsius. The indicated baking time in the recipe is 30 minutes. Do not dust the clafoutis with powdered sugar immediately after removing it from the oven. The recipe states to let it cool before adding the powdered sugar. Substitutions The original recipe is made with apricots, but it mentions that this dish can be prepared with any type of fruit. Therefore, apricots can be replaced with other fruits while keeping the same mixture of eggs, sugar, flour, and milk. The source also mentions the possibility of using vegetables. In this case, the dish is no longer a fruit dessert but a different version of the basic recipe. No specific quantities or vegetables for this adaptation are indicated in the source. Variations The simplest variation is clafoutis made with another type of fruit. The method remains the same: the fruits are arranged in the greased dish, and then the liquid batter is poured over them. You can also use a mix of fruits if you want to adapt the recipe to what you have on hand. However, the base mixture and baking time remain as indicated here only for the original apricot version. Another direction is the vegetable version mentioned in the recipe description. This should be considered an adaptation, not a version with established ingredients and quantities in this recipe. Serving ideas Clafoutis is served after it has cooled and can be dusted with powdered sugar. The amount of powdered sugar is determined according to preference. It can be portioned directly from the dish into suitable dessert-sized pieces. Because it has a texture similar to pudding, one should not expect the consistency of a dry and fluffy cake. Frequently asked questions Is apricot clafoutis a cake or a pudding? It has a texture similar to a pudding, as described in the recipe. It bakes in a dish, but the mixture remains softer and moister than that of a traditional cake. Can I use whole apricots? No. The apricots should be washed, halved, and pitted before being placed in the dish. When is the powdered sugar added? Powdered sugar is added after the clafoutis is removed from the oven and allowed to cool. The amount is according to preference. What consistency should the batter have? The mixture should be similar to pancake batter. The milk is added gradually and mixed until the ingredients are well combined. Can other ingredients be used instead of apricots? Yes. The recipe specifies that it is suitable for other fruits and even mentions the possibility of a vegetable version. However, no additional ingredients or quantities are provided for these adaptations in the original source. Nutritional values The values below are estimates for the entire recipe, calculated based on the quantities of eggs, sugar, flour, milk, and apricots. They do not accurately include the butter used for greasing the dish and the powdered sugar, as their quantities are not specified. For the entire quantity: Calories: approximately 1,000–1,100 kcal Protein: approximately 35–38 g Carbohydrates: approximately 175–185 g Fats: approximately 22–27 g The values per serving cannot be precisely determined as the recipe does not specify the number of servings. They will depend on how many pieces are cut and the amount of powdered sugar or butter used. Storage and reheating The original recipe only states that the dessert should be left to cool and dusted with sugar. It does not provide exact instructions for storage or reheating. After cooling, the clafoutis can be portioned and served as is. Since it has a soft, pudding-like composition, it is best to handle it carefully after baking. If you choose to store it, cover it and keep it refrigerated; before serving, let it come back to a suitable temperature for consumption. Reheating is not described in the source recipe, so the dessert can also be served cold after cooling.

Clafoutis with apricots

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