Guy Martin, of the fabulous Grand Véfour in Paris, shares this oh-so easy recipe for clafoutis. Clafoutis comes from the Occitan word clafotís, meaning filled, and first became popular in the 19th century. It’s delicious simplicity means it has never lost its appeal and it remains a winner right to this day. Guy Martin uses lovely, juicy Roussillon apricots so be sure to head to the local market and pick some up next time you’re visiting France. Or, if you can’t wait, any summery fruit, such as plums, or even autumnal beauties such as pears, will work just as well. Bon app’!
- 150ml milk
- 60g flour
- 50g sugar
- 3 eggs
- 40g butter melted
- 1g of lavender blossoms
- 10 ‘Rouge’ Roussillon apricots
1Cut the apricots in two, remove the stones and place the apricot halves cut-side down in a baking tin.
2Combine the flour and sugar in a mixing bowl. Add the eggs and mix, then pour in the milk and the melted butter. Add the lavender blossoms last.
3Preheat the oven to 180°C. Pour the batter over the apricots and bake for 30 minutes.
4Serve the clafoutis right from the pan, at room temperature or chilled. The choice is yours!
Recipe reproduced courtesy of 100 Recettes du Sud by Guy Martin (Editions du Chêne)
Originally published on our sister site, France Today
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