Jacques Pépin: More Fast Food My Way
Printer-friendly recipe [pdf]
A clafoutis is somewhere between a sweet omelet and a custard. Made with fruit, often cherries or apples, it is a classic throughout France, with small variations from region to region and, sometimes, different names. It can be called flan aux fruits or a flognarde, but most often is known as clafoutis. My recipe is made with canned apricots. Try different brands: some are much better than others. Serve the clafoutis directly from the skillet or unmold it onto a serving plate and serve in wedges. —Jacques Pépin
- 3 tablespoons unsalted butter
- 1 can (8.25 ounces) apricot halves in syrup
- 1/4 cup all-purpose flour
- 3 large eggs
- 2 tablespoons sugar
- 1/4 cup sour cream
- 1 tablespoon confectioners' sugar
Preheat the oven to 400 degrees. Melt the butter in an 8-inch nonstick skillet.
Drain the apricots, reserving the syrup. You should have 6 to 8 apricot halves and 1/2 cup syrup. Using a whisk, mix the syrup with the flour in a medium bowl. Add the eggs, sugar, sour cream, and 1 tablespoon of the melted butter from the skillet and mix until you have a smooth batter.