Apricot Clafouflan by @hervecuisine

1h10

8 servings

🍑

500 g

Ripe apricots

🥚

4

Eggs

🍬

2 packets

Vanilla sugar

🍬

130 g

Granulated sugar

🥛

50 ml

Liquid cream

🧈

20 g

Butter

🥛

0.5 l

Milk

🌾

130 g

Flour

🌽

30 g

Cornstarch

🥥

2 tbsp

Coconut

🍦

Vanilla extract

  1. Sauté
    • Ripe apricots
    • Butter
    • Vanilla sugar

    Sauté the halved, pitted apricots in a frying pan with the butter and vanilla sugar for 10 minutes.

  2. Beat
    • Eggs
    • Granulated sugar
    • Vanilla extract

    In a large bowl, beat the eggs with the granulated sugar and vanilla extract.

  3. Add
    • Liquid cream
    • Flour

    Add the liquid cream, sift the flour and cornstarch over the bowl, and mix into a thick crepe-like batter.

  4. Stir
    • Milk
    • Shredded coconut

    Stir in the milk, then the shredded coconut if desired.

  5. Place
    • Ripe apricots

    Place the apricots in the bottom of a lightly buttered 20 cm cake pan lined with parchment paper.

  6. Pour
    • Ripe apricots

    Pour the batter over the apricots and smooth the surface.

  7. Bake

    Bake in a preheated oven at 180°C for 40 minutes.

Apricot Clafouflan by @hervecuisine

1h10

8 servings

🍑

500 g

Ripe apricots

🥚

4

Eggs

🍬

2 packets

Vanilla sugar

🍬

130 g

Granulated sugar

🥛

50 ml

Liquid cream

🧈

20 g

Butter

🥛

0.5 l

Milk

🌾

130 g

Flour

🌽

30 g

Cornstarch

🥥

2 tbsp

Coconut

🍦

Vanilla extract

Preparation Steps

  1. Step 1/7

    Sauté the halved, pitted apricots in a frying pan with the butter and vanilla sugar for 10 minutes.

    🍑Ripe apricots
    🧈Butter
    🍬Vanilla sugar
    🍳Frying pan

  2. Step 2/7

    In a large bowl, beat the eggs with the granulated sugar and vanilla extract.

    🥚Eggs
    🍬Granulated sugar
    🍦Vanilla extract
    🥣Large bowl
    🥄Whisk

  3. Step 3/7

    Add the liquid cream, sift the flour and cornstarch over the bowl, and mix into a thick crepe-like batter.

    🥛Liquid cream
    🌾Flour
    🌽Cornstarch
    🥣Large bowl
    🧺Sieve
    🥄Whisk

  4. Step 4/7

    Stir in the milk, then the shredded coconut if desired.

    🥛Milk
    🥥Shredded coconut
    🥣Large bowl
    🥄Whisk

  5. Step 5/7

    Place the apricots in the bottom of a lightly buttered 20 cm cake pan lined with parchment paper.

    🍑Ripe apricots
    🍰Cake pan
    📜Parchment paper

  6. Step 6/7

    Pour the batter over the apricots and smooth the surface.

    🍰Cake pan
    🥄Spatula

  7. Step 7/7

    Bake in a preheated oven at 180°C for 40 minutes.

    🍰Cake pan

Composition

Ingredients

Types

Fruits, Eggs, Sugar, Spices, Dairy, Grains, Starch, Nuts

Ingredients

Ripe apricots, Eggs, Vanilla sugar, Granulated sugar, Liquid cream, Butter, Milk, Flour, Cornstarch, Coconut, Vanilla extract

Notes

Ripe apricots (halved and pitted), Liquid cream (dairy or plant-based, coconut cream is suggested), Butter (or coconut oil), Milk (dairy or plant-based, such as coconut or oat milk), Flour (with cornstarch), Cornstarch (or use 80 g flour instead), Coconut (optional, shredded), Vanilla extract (a little)

Allergens

Eggs, Milk, Gluten

Dietetics

Dietary regimen

Nut-Free, Vegetarian, Pescatarian

Calories

210 kcal

Macro nutrients

Protein: 5g, Carbohydrates: 32g, Fat: 7g, Fiber: 1.3g, Sugars: 23g

Nutritional Information

Minerals

Calcium: 80mg, Potassium: 220mg, Iron: 0.8mg, Sodium: 45mg

Vitamins

Vitamin A: 95mcg, Vitamin C: 5mg, Vitamin B2 (Riboflavin): 0.2mg

Preparation

Time Information

Preparation

20 minutes

Cooking

50 minutes

Overall

1 hour 10 minutes

Difficulty

Level

Medium (2/4)

Steps

7 steps

Equipments

Utensils

Frying pan, Large bowl, Whisk, Sieve, Cake pan, Parchment paper, Spatula

Appliances

Oven

Type

Type

Type Of Dish

Dessert

Occasions

Summer family dessert

Origin

Source

Platform

instagram

Original Creator

@hervecuisine

Origin

Cuisine

French

Geographic

France, Europe

Various

Aspect

Texture

Creamy, Custardy, Soft

Flavors

Fruity, Vanilla, Sweet, Caramelized Apricot, Coconut

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

refrigeration : up to 3 days (in an airtight container,best enjoyed well chilled, at least 4 hours after baking), freezing : up to 1 month (wrap tightly,thaw in the fridge before serving)