Apricot Clafoutis

Apricot Clafoutis

This Apricot Clafoutis recipe can be enjoyed for breakfast, brunch or topped with ice cream as dessert. Made with beautiful, fresh apricots and a simple velvety batter, it is sure to be a crowd pleaser.

  • Preheat the oven to 190°C.

  • Use some butter to grease a medium-sized and shallow oven-proof dish.

  • Beat 5 eggs with 140g of caster sugar. Add 80g of flour and then 250ml of milk and 250ml of cream, vanilla extract and salt, mixing well to get rid of any lumps.

  • Put the sliced apricots in a dish and pour the batter in the dish from the side, trying not to cover all the fruit and that some still sticks through the batter.

  • Bake the clafoutis for about 45 minutes until it is golden.

  • Remove from the oven and leave to cool slightly before sprinkling with some icing sugar (optional) and serve with custard, ice cream or cream on the side.


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 in a microwave for 15 second intervals until it’s warm. You can also cover it with foil and bake at 180C for 5-10 minutes, or until warm.