Apricot and redcurrant clafoutis recipe
We came back from picking 3 kg of currants. I have enough to last me until next summer! Most of it went straight into the freezer. That's the most tedious part: removing each berry from its stem, washing, drying, and freezing. You'll notice that the clafoutis tend to puff up when they come out of the oven.
Ingredients · Servings 6
- 3 apricots
- 50g of flour
- 50g of sugar
- 10g of vanilla sugar
- 20g of almond flour
- 15cl of milk
- 15g of butter
- 2 eggs
Method · 30 min
- Mix the flour, sugars, and almond flour in a bowl. Melt the butter.
- Add it to the dry mixture, then add the eggs and milk while whisking continuously to avoid lumps.
- Wash the apricots and cut them in half. Wash the currants.
- Place an apricot half in the center of each ramekin and sprinkle with a few currants.
- Spread the clafoutis batter.
- Bake for 20 minutes at 180°C.
- Let it cool and serve.
