This clafoutis is light and creamy, with a splash of brandy, making it just fragrant enough to go with the sweet-tartness of the apricots. Equally perfect for breakfast, brunch or dessert.
Originally from the Limousin region of France, Clafoutis is a perfect cross between a creamy custard and an airy fruit-filled pancake. It is a timeless and much celebrated dish all summer-long in France. Some enjoy it will the traditional cherries (called “cacou” or “milliard”), some like it made with apples or prunes (called “flaugnard”), and I myself grew up eating it as a “Far Breton”, the Brittany-way, made with dried prunes and raisins.This one embraces golden apricots – but any stone fruit could be used, such as peaches or plumes. It calls for milk only – not cream – which is the authentic French way to do it.
- 1⁄2cup milk
- 2 medium-size eggs
- 1 1⁄2tablespoons of brandy
- 3 tablespoons white sugar
- 3 1⁄2tablespoons all-purpose flour
- 6-7 apricots pitted and cut in wedges.
- 1 tablespoon of butter (to coat the pie dish)
- Preheat your oven to 350 degrees F, and coat a 10-inch ceramic quiche/pie dish or oval casserole with the butter.
- In a large bowl, whisk together the milk, the eggs, the brandy and sugar until combined.
- Add the sifted flour slowly, little by little, and whisk until you get a smooth, custardy texture.
- Arrange the sliced apricots all over the bottom of the buttered dish, and pour the custard mixture over.
- Bake for 35-40 minutes or until very slightly golden.
- The clafoutis will be all puffed up when coming out of the oven, let cool for 5 minutes, and it will dramatically collapse.
- The clafoutis is best served warm, with scoops of vanilla ice cream alongside it. Leftover clafoutis also makes for a delicious breakfast treat
- Note 1: You can substitute the brandy with 1 tablespoon of Orange Juice + ½ tablespoon of vanilla or almond extract.
- Note 2: Ideally, use fresh apricots. If canned, drain them well first.