Greek Yogurt & Apricot Clafoutis

The first time I have heard of a clafoutis was during a french language class. There was a large photo of a classic Clafoutis aux Cerises in our textbook together with the recipe. I was immediately impressed by the dotted pattern that the cherries give to the clafoutis and how deliciously, juicy the cherries sink into the dough. Unfortunately, my first clafoutis could not convince me. It tasted too much like egg and, in retrospective, it probably was not quite baked through. So for a long time, I did not try to make another clafoutis until I found this recipe and my old clafoutis fascination was reawakened.

A clafoutis is a French dessert which can be classified somewhere between a pudding and cake. The dough consists mainly of eggs and is beautifully light and fluffy. The typical French clafoutis is made with cherries, but you can also use any other fruit. I could not pass by these beautiful, juicy apricots in the store and so today, I present you a small modification of the conventional clafoutis. This clafoutis is made with Greek yogurt and kefir and their acid is a nice opponent to the sweetness of the apricots. The almond slices provide a surprising crispness to the clafoutis and work especially well with the softness of the dough. Of course, this clafoutis is gluten-free.



5 eggs
2 egg yolks
150g greek yogurt
1 cup Kefir
1,5 cup grounded almonds
4 tbsp Maple Sirup
1 tsp baking powder
a pinch of salt
1 tsp cinnamon
a pinch of nutmeg
4 apricots
3 tbsp almond slices (optional)


  1. Grease a small baking dish generously with butter and heat the oven to 180° C.
  2. Mix all ingredients in a large bowl, apart from the apricots and almond slices. Stir all ingredients well and put the dough in the fridge for 20 minutes. (This step is not optional because the grounded almonds have to soak to hold the clafoutis together).
  3. In the meantime, wash the apricots thoroughly and cut them into thin strips.
  4. Get the dough from the refrigerator and stir again well. The dough will now have a slightly thicker consistency but will still be quite runny. Pour the batter into the prepared baking dish and spread the apricot slices evenly on top.
  5. Bake the clafoutis for 20-40 minutes or until an inserted fork comes out clean. If the clafoutis is still very bright, you can bake it for another 10 minutes with top heat. However, I suggest staying in the kitchen during this time or your clafoutis might burn during the final minutes. 
  6. Let the clafoutis cool a little and roast, in the meantime, the almond slices with some coconut oil or butter in a pan. Spread the almond slices on the clafoutis.

The clafoutis tastes best warm with some ice cream, whipped cream or even more Greek yogurt. You can keep it in the fridge for up to a week.