Vanilla apricot clafoutis

Ingredients

For 1 serving

• Apricots3
• Eggs1
• Reduced-fat milk60 ml
• All-purpose flour12 g
• Sugar10 g
• Vanilla extract2 ml
• Butter2 g

Contains: gluten, lactose, eggs,

In season: June – August

Method

1. Preheat a conventional oven to 180 °C and generously butter the base and sides of a ramekin.
2. Wash the apricots, split them in half and remove the stones; arrange them in the ramekin cut side up.
3. In a bowl whisk the eggs with the sugar and vanilla extract, then add the sifted plain flour and whisk until there are no lumps.
4. Pour in the milk in a thin stream while whisking, until you have a runny batter like a crêpe batter.
5. Pour the batter over the fruit and bake for 25 minutes, until the clafoutis is puffed, golden and no longer wobbly in the centre.
6. Let it cool for a few minutes: it will sink a little, which is normal.