Maple apricot clafoutis

Published: February 28, 2022 by Maple from Canada UK 6254 2

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.

Maple apricot clafoutis

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.

Ingredients

2 eggs
2 egg yolks
100 g maple sugar
150 g plain flour
250 ml milk
200 g apricots
60 g salted butter
3 tbsp pure maple syrup preferably amber syrup for its rich taste

Instructions

Preheat 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.
Melt 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.
Grease a baking tray with butter and pour in the batter mix and top with the soaked apricots and maple syrup.
Bake for 40 minutes at 150C and then for a further 20 minutes at 180C.
Serve with crème fraiche or ice cream.

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By Maple from Canada UK

Comments

2022-03-04 19:14:05

Philip Creider

Since you are sending this to people in the US, can you, please, include measurements in US units? Thanks. Phil

REPLY
- 2022-04-30 21:27:07
  
  Elena at Taste of France
  
  Hi Philip, 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. Happy cooking! Elena
  
  REPLY