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Apricot Raspberry Clafouti
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2 tablespoons butter
3/4 cup all-purpose flour
1 cup milk
2 teaspoons vanilla
1/4 teaspoon salt
3/4 cup sugar
2 (15 ounce) cans apricot halves in heavy syryp, drained and syrup discarded
1/2 cup frozen raspberries
Serves 6 To 8
Preheat the oven to 375 F. Melt the butter in a 10 inch pie pan or 1 1/2 quart shallow baking dish.
In a food processor or blender, combine the flour, eggs, milk vanilla, salt and 1/2 cup of the sugar. Process until the batter is well mixed, about 30 seconds.
Swirl the melted butter around the pan to coat the sides and bottom completely. Pout the batter into the pan. Arrange the apricot halves, round-side-up, on top. Top evely with the raspberries. Sprinkle with the remaining sugar and bake for 45-55 minutes, until golden brown and puffy. The clafouti will fall a bit after it is removed from the oven.
Cut into wedges and serve warm or at room temperature.
©2013 Nick Stellino Productions