Apricot Clafouti Recipe | Valerie Bertinelli | Food Network

Ingredients

• Unsalted butter, for greasing the pie plate
• 2 large eggs, separated
• 1/3 cup plus 2 tablespoons sugar
• 3 tablespoons all-purpose flour
• 1/2 cup heavy cream
• 1 teaspoon vanilla extract
• 1/4 teaspoon kosher salt
• Two 15.25-ounce cans apricots, drained and gently rinsed
• 1 teaspoon grated lemon zest
• Lemon-Vanilla Whipped Cream, for topping, optional
• 1 1/2 cups heavy cream, chilled
• 2 tablespoons sugar
• 1 1/2 teaspoons vanilla extract
• 1/2 teaspoon grated lemon zest