Here is a variation of my cherry clafoutis.
As apricot season has come, let’s enjoy it with a delicious apricot and almond milk clafoutis recipe. Perfect for lactose intolerant people.
The mix of apricot sourness and almond milk sweetness in this clafoutis recipe, is a perfect match.
Prep: 20 minutes
Cooking: 45 minutes
Makes a clafoutis for about 6 to 8 people:
- About ten fresh apricots
- 4 eggs
- 1/2 cup sugar
- 1/2 cup and 3 tbsp flour
- 1 1/4 cup almond milk
- 2 tbsp vanilla sugar
- 1/3 cup butter or margarine
- A pinch of salt
Wash and dry the apricots with a kitchen towel. Cut them in two and remove the stone.
Preheat the oven to 410°F.
Mix the flour, salt, sugar and eggs. Whisk the mixture while adding the almond milk, little by little, until it is smooth and homogeneous.
Melt half of the butter and add it to the mixture.
Pour in some spoonfulls of the mixture in a rectangular or round dish, so that it makes a thin layer all over the dish. Put it in the oven a few minutes until it gets hardened.
Remove from the oven. Arrange the apricot halves in the dish. Pour in the rest of the mixture, and cover with the rest of butter cut in thin slices.
Bake for 45 minutes until golden brown.
When baked, remove from the oven and sprinkle with vanilla sugar when still warm.
You can also sprinkle some crushed pistachio.
To enjoy this recipe the whole year, you can make a clafoutis with cherries, pears, plums…
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