top of page

"Clafoutis aux abricots" (Apricot Clafoutis)

Creme brulee

Clafoutis is a cake made with cherries embedded in crêpe batter. It comes from Limousin Region (whose name comes from the dialect clafi, "filled", meaning "cherries")

Traditionally, cherries are not pitted. Clafoutis apparently spread in the 19th century.

There are variants. Cherries can be replaced by prunes, apples, pears, blackberries, peaches, plums, apricots or other fruits. The most appropriate designation is then "flognarde" or "flaugnarde".

In Auvergne, cherry clafoutis is commonly called "millard".

This simple and easy recipe makes it possible to have a dessert full of the charm of summer on our table, greedy and light at the same time!


Alain Ducasse, famous Michelin-starred chef of French gastronomy, reveals here his recipe with apricots.

Ingredients (Serve 6)

1 kg of ripe apricots

50 g of raw sugar

300ml of milk

70g of butter (10g for the mold + 60g to melt in the milk)

1 sprig of rosemary

125 g flour

6 eggs

75 g caster sugar


- Wash, dry the apricots. Cut them in 2 and stone them.

- Butter a dish.

- Arrange the half-apricots in the dish, convex side at the bottom of it, and sprinkle with raw sugar.

- Put the milk, butter and rosemary in a small saucepan and heat over low heat.

- Mix the flour and sugar in a container with a whisk. Stir the eggs one by one.

- Pour the hot milk, taking care to remove the rosemary sprig and mix.

- Preheat the oven to 180 ° C.

- Pour the unit over the apricots and bake for 45 minutes.

- Remove the dish and let it cool. This clafoutis is eaten warm or cold.

bottom of page