A Cherry Clafoutis is an absolute French classic! But our Apricot Clafoutis is a wonderful alternative too! Mixing tinned apricots with pancake batter enriched with double cream and baked in the oven creates a lovely (and very easy to make) dessert, that everyone will love. Apricot Clafoutis are absolutely wonderful eaten warm with a small dollop of lightly sweetened vanilla creme fraiche or whipped cream!
Preheat oven to 170° C Fan. Grease 2 x 190ml ramekins with vegetable oil.
Chop up the tinned apricots, reserving 2 whole halves for the top. Scatter the chopped apricot at the bottom of the ramekins.
In a bowl, whisk the egg yolk with 10g of sugar and vanilla paste until thick and pale. Carefully fold in the flour and salt. Then add the double cream and mix gently.
Whisk the egg whites with the remaining 15g of caster sugar to firm peaks. Trying to keep the air in the whites, fold them into the mixture.
Pour the batter over the chopped apricots into the ramekins (to fill about 3/4 of the ramekin). Pop a whole apricot half on top of each and scatter some flaked almonds if using. Place the ramekins in the centre of the oven for 22-25 minutes.
Dust with some icing sugar and serve straight out the oven with some extra double cream or creme fraiche on the side.