Cereally Clafoutis (with apricots, almonds and Frosted flakes)
This weekend I'm going back to France to visit some friends so I've decided to celebrate this event making a traditional french dessert in a very cereally way: here I present to you my Cereally Clafoutis 💁♀️
Have you ever had clafoutis? It's a baked French dessert of fruit, traditionally black cherries, arranged in a buttered dish and covered with a thick flan-like batter. It's dusted with powdered sugar and served lukewarm, sometimes with cream. (Thank you Wikipedia 😂)
My version here is adapted from a French book that I bought in Paris 2 years ago and it is made with fresh apricots, almonds and topped with Frosted Flakes!!!
I don't usually enjoy custardy/eggy desserts but the almonds and the crunchy topping here totally makes the difference.
Give it a try, it's super easy and you can find the recipe below this picture :)
50g all purpose flour
25g almond flour
125g almond milk*
40g granulated sugar
25g butter + more for the plate
250g-300g fresh apricots
1/2 teaspoon vanilla extract
25g Frosted Flakes **
powdered sugar (optional)
Preheat oven to 350°F (180°C) and brush with melted butter a tart/quiche plate*** with a diameter of 20cm.
Wash apricots and dry, remove pit with a sharp knife, and cut in halves. Spread them evenly on the greased plate, with the cut side-down (see picture below).
In a large mixing bowl, beat the eggs, then mix in sugar and whisk until fluffy.
Add milk, all purpose flour, almond flour, melted butter and vanilla extract and mix until combined.
Pour the batter on the apricots in the prepared pan and top with Frosted Flakes.
Bake for about 35 minutes or until golden on top. Cover with parchment paper or aluminum foil halfway through otherwise it will brown too much on the surface.
Let it cool completely then dust with powdered sugar for serving.
*You can use regular milk, but of course almond milk will give a more "almondy" flavour to this dessert!
**I used Frosted Flakes cereal but I think any kind of Corn Flakes would work very well here.
***For this kind of dessert I suggest using a ceramic or glass plate but as you can see I couldn't find any so if you don't have it you can use a metal tart pan like mine. I don't suggest using a spring form pan or a tart pan with removable bottom because the batter is very liquid and it might leak out.
Store in the fridge for 2-3 days. You can also freeze it.
I adapted the recipe from this book.
If you make it let me know! :)