Summer Apricot Clafoutis (Flognarde)
Before the Purists get upset that I called this recipe a Clafoutis, let’s call it a “Flognarde”. You see, only Clafoutis made with Cherries should be called a Clafoutis. Same goes with Champagne and Sparkling wine alike.
So, what is a Flognarde? It is the same as a Clafoutis but made with different fruits. It is common in the French regions of Auvergne, Limousin and Périgord.
As always, my most favorite recipe is the one from “Cuisine A à Z” (@cuisineaz). It has the perfect balance from what I remember my Grand Mother, Mamie Odette, used to make. You will find the direct link right HERE!
As always, you will find the Step-by-Step Video below the recipe.
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Summer Apricot Clafoutis (Flognarde)
Equipment
Ingredients
Instructions
- Preheat oven at 400F/200C.
- Wash your apricots under cold water. Pat them dry. Then, slice them in thirds and remove the pit. Set aside on a kitchen towel (This will allow the towel to absorb the liquid).
- Place the milk and butter in a microwavable bowl. Heat for 15 seconds at a time (Do not over heat). Once out of the microwave, mix until smooth with your Mini Whisk. Set aside.
- In your mixing bowl, whisk together the eggs and sugar until light and fluffy (about 2 minutes on medium high speed).
- Whisk in your milk/butter mixture. Then, slowly incorporate the flour.
- Place your 6-Round Flexipan® Tray on the top of your Medium perforated baking sheet.
- Add 3 thirds of apricot per well. Then, pour your batter into the Flexipan®.
- Bake for 20 minutes at 400F/200C. (Every oven heats differently, monitor your clafoutis from 18min).
- Once your Summer Apricot Clafoutis are out of the oven, let them cool down completely in the tray. Cover with a plastic wrap and refrigerate for at least a couple of hours. Then, Unmold, Serve and Enjoy! Bon Appétit!
Video
Special Notes
Nutrition
