My mom is the best chef I know. When I asked her for her clafoutis dessert recipe, she sent me her delicious apricot version that she makes for our family and close friends along with some great chef’s tips and wine suggestions that I”m sharing here for my readers. Clafoutis is a dessert that comes from the Limousin region of France. It’s similar to an oven baked puff pancake and is very easy to make. Traditionally, clafoutis is made with dark bing cherries or Morello cherries from Germany. The French leave the cherry pits in with the belief that it gives the clafoutis a particular taste. In this case, if you do leave the cherry pits in, make sure to warn your guests! The batter for clafoutis is usually poured into a buttered dish and then sprinkled with fruits and baked. You can also sprinkle fruits on the bottom, using anything from pears, apples, and apricots. I’ve included a recipe below that uses apricots, which adds a great sweetness. If you prefer something slightly less sweet, I suggest using pears. Clafoutis makes a great quick holiday dessert that can be talked about over a glass of wine.
Chef’s tip: Peel, core, and slice or half pears or apples and sautee them in butter until golden brown before using them in the clafoutis.
It’s best to eat clafoutis when it’s still warm. Sprinkle it with icing sugar or sucre vanille. You can also garnish calfoutis with some reserve fruits (same as the ones you used for making it). Just a small touch makes a great elegant display!
1 can (15.25 OZ) apricot halves drained well.
Use fresh apricots when they are in season.
1/3 cup of sugar
1/2 cup of gold medal all purpose flour
2 tablespoons unsalted butter (melted) for the clafoutis
2 tablespoons unsalted butter (melted) for the dish
1 tablespoon vanilla extract
1 1/2 cup of milk
1. Preheat oven to 350 after you get all the ingredients measured.
2. Grease an ovenproof dish or clafoutis dish or square pyrex dish ( 8 1/2 inches).
3. Lay the apricots halves on the bottom.
4. In a stainless bowl whisk the eggs, sugar and flour.
5. Pour the milk and vanilla slowly while whisking until well combined. Do not overbeat.
6. Pour the mixture on top of apricots halves slowly.
7. Bake in the oven for about 45 minutes or until a skewer comes clean when inserted in the center.
8. Dust with icing sugar before serving (optional), can be eaten at room temperature or warm.
Serve the apricot clafoutis with a Cremant sparkling wine from Alsace. The brand Allimant – Laugner Cremant Brut Rose – $25.00 is a great one to try.
Note: You can also try a muscat wine or a Riesling from Alsace.
Apricot or peach clafoutis:
Sutter Home Bubbly Moscato – $9.00, Reminiscent of ripe peaches, this light bodied wine works well with desserts.
For clafoutis with berries:
Jacob’s creek Moscato – $13.00, Pale pink hue with hints of berry notes and fine bubbles inside
For clafoutis with pears:
Domaine Carneros Tattinger – $25.00, Extroadinary aromas of baked pears with a splash of vanilla.
Note: Another option would be to serve with a pear liqeur.
Voila et Bon Appetit!