I just love clafoutis! And there is nothing simpler to bake! This light, eggy dish is traditionally made with cherries but a variety of fruits are excellent as well. Peaches and nectarines are nice. My first experience was with plums, so I always think of this treat when plums are in season. The sliced fruit is layered on the bottom of your pan, sprinkled with brown sugar, and then drowned with an egg, millk, and flour mixture. The fruit rises to the top while baking, making a beautiful finish! The fruit really shines, so it's important that whatever you choose to use is ripe and flavorful. This makes a nice dessert but we like it for breakfast, slightly warmed with a large cup of coffee.
I just saw a savory clafouti on the gorgeous blog La Tartine Gourmande that I must try. It's a zucchini, corn, and goat cheese clafouti. Delicious!!! Beatrice Peltre published this in the Boston Globe and the recipe can be found here. Her photography and food styling is amazing--it's a great blog to check out. Continue for Plum Clafouti recipe.
King Arthur Flour's The Baker's Companion
3 cups sliced plums (or other fruit)
1/3 cup packed brown sugar
3/4 cup all-purpose flour
1/3 cup sugar
1/2 t salt
1 1/4 cups milk
3/4 t vanilla extract (or almond, or 1/2 t each)
Preheat oven to 375 degrees.
Thoroughly butter a 10-inch round pan or skillet.
Arrange the sliced plums on the bottom of the pan and sprinkle with the brown sugar. (Fruit will form a double layer--there will be more fruit than a single layer.)
In a mixing bowl, whisk together the flour, sugar, and salt.
In a small bowl, combine the eggs, milk, and vanilla. Beat until thoroughly combined, then gradually whisk into the flour mixture, smoothing out the lumps.
Pour the batter over the fruit in the prepared baking pan and bake for 35-40 minutes.
Serve warm or at room temperature.
Serving size: 1 slice (8 servings)
168 calories, 2g fat