If you’ve ever had clafoutis, you know how incredible this simple treat is. If you haven’t tried it, I am so honored to introduce you to your new favorite breakfast/ dessert! Get ready to impress your friends and family with this recipe. They’ll never have to know it’s simply fresh fruit and a batter whipped up in your blender. Who would’ve thought a dish with such a beautiful French name could be so easy?
What is clafoutis?
In North America we’ll sometimes see this dish spelled “clafouti”. That is because it makes the pronunciation of this french dessert, “kla-foo-tee”, easier in english-speaking countries. While this treat is traditionally made with cherries, it can be made will all sorts of different fruits! These fruits become a clafoutis by being baked with a thin flan-like batter in a buttered dish.
Ingredients in apricot clafoutis
Cream – This recipe is made with heavy cream (35%+). You can use other types of cream if you like as long as it is 10% milk fat and above. Eggs – I used large eggs. Flour – Nut flour substitutes will not work for this recipe. You can use gluten-free flour if need be, but the consistency may come out different than mine. Sugar – I used regulated granulated sugar. Rum – White rum works best! It will keep your clafoutis nice and velvety without taking over the flavor. You can leave it out completely if you want the recipe alcohol-free. Vanilla – You can use vanilla extract or seeds from a vanilla bean if you have one handy. Lemon zest – This lemon is a must! It really takes the clafoutis to another level. I like to use a microplane for getting easy and perfect zest. Salt – Use as much or little as you like. Apricots – While this recipe uses apricots, there are lots of fruits you can use such as grapes, cherries, berries, apples, and peaches.
How to make apricot clafoutis
How do I know when my clafoutis is done baking?
Every oven is different! The times that work perfectly for me might not quite do it for your clafoutis. Once it turns golden brown on top, insert a toothpick in the middle of the clafoutis, avoiding any apricots. If it comes out clean, you can take it out of the oven. If there is still some batter sticking to the toothpick, let it cook for 5 minute intervals until the toothpick comes out clean. Make sure to test a different spot in the middle of the clafoutis each time.
How to serve clafoutis
I always dust my clafoutis generously with powdered sugar. It adds the perfect hint of sweetness and looks gorgeous! Use a large knife to cut your clafoutis into pie-shaped slices. If you’d like, you can serve it with either a dollop of whipped cream or a scoop of vanilla ice cream if you’re serving it for dessert. It is so delicious all on its own as well.
Make ahead
You can prepare your clafoutis batter 1 day ahead of time. Pop it in the oven an hour before you plan on serving it so it has a chance to cool down for 15 minutes. This dessert is best served fresh and warm. Because of the flan-like filling, this clafoutis still tastes great cold. If you fully bake it a day in advance I would leave the powdered sugar off until right before serving. Whipped cream will work much better with a cold clafoutis than ice cream.
How to store leftovers
Store leftovers either in an airtight container or wrapped well with plastic in the fridge. It will last 3-4 days, and is best if reheated. Zap the clafoutis for 15 second intervals until it’s warm. You can also cover it with foil and bake at 350F for 5-10 minutes, or until warm. I don’t recommend freezing your clafoutis, either uncooked or cooked, the batter is too delicate for the freezer. The texture will end up being ruined after thawing.
Did you love this recipe? Try these!
Grape Clafoutis Cherry Clafoutis Strawberry Cream Cheese French Toast Roll Ups Peaches and Cream Strudel Cherry Cobbler Classic Pancakes Peach and Blueberry Galette Plum Galette
