Clafouti (sweet casserole)

Name: Clafouti (sweet casserole)
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 1 can(s) (425 ml) Apricots; 100 g Butter or margarine; 125 g Sugar; 1 pinch Salt; 7-10 Tbsp grated rind of 1 untreated lemon; 2 Eggs (size M); 4 TABLESPOONS Milk; 250 g Flour; 1 TEASPOON Baking Powder; 100 g frozen blueberries and raspberries; 2-3 TABLESPOONS Sugar crystals; 7-10 Tbsp Grease

AUTHOR
Rachel Vazquez

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

1 can(s) (425 ml) Apricots
100 g Butter or margarine
125 g Sugar
1 pinch Salt
7-10 Tbsp grated rind of 1 untreated lemon
2 Eggs (size M)
4 TABLESPOONS Milk
250 g Flour
1 TEASPOON Baking Powder
100 g frozen blueberries and raspberries
2-3 TABLESPOONS Sugar crystals
7-10 Tbsp Grease

Directions

1
Drain the apricots. Cream fat, 100 g sugar, salt and lemon peel. Stir in the eggs one after the other. Add milk. Mix flour and baking powder and stir into the fat mass.
2
Dab apricot halves dry, if necessary halve them and carefully fold them into the dough together with the frozen berries. Place in a greased ovenproof dish (approx. 26 cm Ø) and bake in a preheated oven (electric range: 200 °C/ gas: level 3) for approx. 30 minutes. Let the casserole cool down a little. Sprinkle the clafouti with remaining sugar and decorating sugar
3
Saucer, coffee pot, spoon: own