Serves: 6 – 8
“Clafoutis” may sound fancy, but it’s really just a cross between a custard and a baked pancake. Traditionally made with cherries, this dish from the Limousin region of France bakes up to a beautiful finish, with the eggy batter nestling chunks of fresh fruit.
- 2 eggs
- 2 egg yolks
- 100g maple sugar
- 150g plain flour
- 250ml milk
- 200g apricots
- 60g salted butter
- 3 tbsp pure maple syrup (preferably amber syrup for its rich taste)
1Preheat your oven to 150C. Halve the apricots, remove the stone and place into a bowl. Pour maple syrup over the apricots and leave to soak.
2Melt the butter in a saucepan and in a separate bowl mix the sugar and eggs, then stir in the flour. To complete the batter mixture, stir in the melted butter and milk.
3Grease a baking tray with butter and pour in the batter mix and top with the soaked apricots and maple syrup.
4Bake for 40 minutes at 150C and then for a further 20 minutes at 180C.
5Serve with crème fraiche or ice cream.
Since you are sending this to people in the US, can you, please, include measurements in US units?
We have a variety of international chefs providing recipes and we publish them with the measurements as provided by the chefs. Sometimes that will be in imperial measures and sometimes metric. We are also lucky enough to have readers on both sides of the pond!
We would recommend having some scales measures handy, alternatively if you have an Alexa device it comes in handy if you ask it to translate the ingredient and the appropriate weight into cup measures! Gram weight is always more accurate, especially when it comes to baking, as volume can vary dramatically.