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Le Chaudron recipe
Clafoutis abricots romarin
Apricot rosemary clafoutis
⏱ 45 minServes 6Easy260 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients6 servings
600 g (21 oz)apricots, pitted
3eggs
80 g (3 oz)sugar
60 g (2 oz)flour
300 ml (1¼ cups)milk
1 sprigfresh rosemary
- 600 g (21 oz) apricots, pitted
- 3 eggs
- 80 g (3 oz) sugar
- 60 g (2 oz) flour
- 300 ml (1¼ cups) milk
- 1 sprig fresh rosemary
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 6. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Butter the baking dish and arrange the apricot halves cut side up.
- Whisk the eggs and sugar until pale.
- Whisk in the flour, then the milk, to a smooth batter.
- Strip the rosemary leaves and stir them in.
- Pour over the apricots and bake at 180°C (350°F) for 35 minutes until set and golden.
- Let cool slightly, dust with powdered sugar and serve warm.
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