The quintessential French home-style dessert, clafoutis is remarkably simple to throw together. Just whiz up an easy crêpe batter, pour it over fruit, and pop it all in the oven—it will puff up like a soufflé before settling into a tender, pudding-like cake. This version calls for regular black or red plums briefly macerated in sugar and Armagnac, but it’s also delicious with Italian prune plums, which reach their peak in September.
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2000s Recipes + Menus
Plum Clafoutis
Serves 6
- Active time:15 min
- Start to finish:1 1/4 hr
September 2008
- 1 lb black or red plums, pitted and cut into eighths
- 2 tablespoons Armagnac or other brandy
- 1/2 cup plus 1 Tbsp sugar, divided
- 4 large eggs
- 1 cup whole milk
- 3 tablespoons unsalted butter, melted and cooled
- 1/2 cup all-purpose flour
- 1/4 teaspoon salt
- 1/2 teaspoon pure vanilla extract
- 1/8 teaspoon pure almond extract
- Confectioners sugar for dusting
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Preheat oven to 400ºF with rack in middle. Butter a 2-qt shallow baking dish.
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Toss plums with Armagnac and 1 Tbsp sugar in a bowl and let macerate 15 minutes. Transfer plums to baking dish with a slotted spoon and pour juices into a blender. Add eggs to blender with milk, butter, flour, salt, extracts, and remaining 1/2 cup sugar and blend just until combined. Pour over plums.
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Bake until puffed and just set in center, about 35 minutes. Cool 15 minutes, then dust with confectioners sugar.
- Keywords
- web-exclusive recipes,
- ruth cousineau,
- dessert of the month,
- french,
- fruit
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