ApricotBasilCompile Moi Un MenuHeavy Cream bakingwithnessa | July 11, 2026

Apricot Basil Clafoutis | Traditional French Flognarde

Fresh apricots meet fragrant basil in this beautiful French Apricot Basil Clafoutis! Also known as a traditional French flognarde, this easy summer dessert features a light, custardy batter and juicy seasonal fruit. Elegant enough for guests, simple enough for any day!

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Golden apricots and fragrant basil come together in this delightful twist on a classic French dessert. Light, custardy, and wonderfully simple, this Apricot Basil Clafoutis celebrates the best flavors of summer while staying true to its rustic French roots.

Although many people call every fruit version a clafoutis, the original recipe from the Limousin region of France is traditionally made with black cherries. Once other fruits are used, the dessert is more accurately known as a flognarde. Whether you know it by one name or the other, the charm remains the same: ripe seasonal fruit baked in a delicate batter until lightly puffed and beautifully golden.

Fresh basil brings a subtle herbal note that pairs surprisingly well with sweet, sun-ripened apricots. It adds freshness without overpowering the fruit, creating a dessert that feels both timeless and just a little unexpected. Serve it slightly warm or cold with a dusting of powdered sugar, and you will understand why this humble French classic has remained a favorite for generations.

Looking for some inspiration?… For more Recipes with Apricots, click HERE! ; for more Recipes with Basil, click HERE! ; for more Clafoutis Recipes, click HERE! ; for more Flan Recipes, click HERE! ; for more Millasson Recipes, click HERE! ; for more Recipes with Cherries, click HERE! ; for more Cake Recipes, click HERE! ; and for more Muffin Recipes, click HERE!

~Recipe made in June 2026~

Apricot Basil Clafoutis | Traditional French Flognarde

bakingwithnessa

Start Cooking Pin Recipe Print Recipe

Prep Time 10

Bake / Cook Time 30

STEEP BASIL 1

Total Time 1 40

Course Dessert

Cuisine French

Servings 8

Ingredients

▢ 5 Large Fresh Basil leaves (or 10 small ones)
▢ 8.80 oz (250 g) milk
▢ 17.65 oz (500 g) apricots (About 6 apricots | Pit removed)
▢ 3 Large eggs
▢ 2.85 oz (80 g) granulated sugar
▢ 2.85 oz (80 g) all-purpose flour
▢ 1/16 tsp (0.38 g) sea salt
▢ 3.53 oz (100 g) heavy cream

Instructions

BASIL INFUSED MILK PREPARATION

Revive your basil leaves – Rince the basil under cold water, then transfer them to a bowl of cold water with a handful of ice cubes for about 1 minute.
NOTE: This will allow the leaves to become crunchy and turn into a bright green.
5 Large Fresh Basil leaves
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In a medium saucepan, combine the milk and fresh basil. Heat over medium until the milk just barely comes to a light simmer or steaming point. Immediately remove the saucepan from the heat.
Cover the saucepan with a lid to trap the aromatic oils and let it sit for 30 to 60 minutes., The fat in the dairy acts as an excellent vehicle for absorbing and lingering on these flavors.
Pour the mixture through a fine-mesh sieve. Press the leaves gently with the back of a spoon to release excess liquid, then discard the spent leaves.
8.80 oz milk
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APRICOT BASIL CLAFOUTIS PREPARATION

Line a 8-inch | 20 cm round baking pan like you would usually do and set aside.
NOTE: For this recipe, I used my Round Mold from bonCOOK placed on top of a medium perforated baking sheet. Set aside.
Preheat oven to 350℉/180℃.
Wash your apricots under cold water. Pat them dry. Remove the pit, and dice. Set aside.
17.65 oz apricots
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In a mixing bowl, beat the eggs together with the granulated sugar until light and fluffy (about 1 minute on medium high speed).
3 Large eggs, 2.85 oz granulated sugar, 1/16 tsp sea salt
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Mix in the all-purpose flour and sea salt.
2.85 oz all-purpose flour
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Add slowly the infused milk and heavy cream. Mix to combine.
3.53 oz heavy cream
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Add the diced apricots to the prepared baking pan and pour the batter on top.
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BAKE!

Bake for 30 minutes at 350℉/180℃. (Every oven heats differently, monitor your clafoutis from 25 minutes).
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Once your Apricot Basil Clafoutis is out of the oven, let it cool down a little bit to enjoy warm, dusted with icing sugar. Or let it completely cooled down before refrigerating it for at least a couple of hours ; or best overnight. Enjoy & Bon Appétit!
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Photos

Nutrition

Keyword apricot clafoutis, Apricots, best clafoutis recipe, easy french clafoutis, fresh basil, seasonal clafoutis recipe, Traditional French Flognarde

Have You Made This Recipe?Be sure to send me your photos I would love to share them on the blog: bakingwithnessa@hotmail.com

Find it online:

https://bakingwithnessa.com/apricot-basil-clafoutis-traditional-french-flognarde/

Original Recipe Clafoutis aux abricots et basilic by Mam’s et Pap’s from the blog Notre Cahier de Recettes plein de miettes

Quand les abricots sont à leur apogée, cette flognarde au basilic s’impose comme le dessert de l’été. Les fruits juteux, le parfum délicat du basilic frais et la texture fondante de la pâte créent un dessert aussi simple qu’élégant, parfait pour profiter pleinement de la belle saison!

Avec cette recette, je participe au défi culinaire du blog Compile Moi Un Menu (CMUM). Notre organisatrice est Natly du blog Une cuisine pour Voozenoo

Cet été Natly nous propose de partir en vacances dans la cuisine des copines et du “copain” sous le thème Summer Recipes – La ronde des blogs Inscription et dépôt de recettes ICI!

J’ai décidé de partir en vacances dans la cuisine de chez Mam’s et Pap’s Notre Cahier de Recettes plein de miettes et de me régaler avec leur Clafoutis aux abricots et basilic