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Apricot Clafoutis

Prep Time15 mins
Cook Time45 mins
Total Time1 hr
Servings: 4 People


  • 12-14 Apricots average size
  • 3 tbsp Butter
  • 4 Eggs
  • 1 Cup Milk
  • 1 Cup Flour
  • 1/2 Cup Sugar
  • Pinch of Salt


  • Preheat the oven to 430° F and grease a baking dish with a tiny bit of butter.
  • Melt the rest of the butter and let it cool.
  • Clean and half the apricots removing the core. Arrange them in the baking dish cut-side down.
  • Whisk the eggs with a pinch of salt and sugar until the sugar is completely dissolved (you can test it with your fingers – you shouldn´t feel any grains) and the mixture is nice and fluffy.
  • Sieve in the flour so you won´t get any lumps and slowly stir in the butter and milk until you have a smooth batter.
  • Pour the mixture on top of the apricot halves and cook for 45 minutes.


Clafoutis is best served warm. A dollop of cream makes it even better..
To make sure you don´t over-bake the dessert, check on it when there is 10 minutes remaining – it should still feel a tiny bit wobbly.