Have you ever heard of a “clafoutis?” Y’know, until a few days ago, I didn’t know what on earth it could be either. It sounded French and according to the internet, it is made of a few simple ingredients. I decided to give it the ol’ college try. If you’ve ever made and/or enjoyed a dutch baby, chances are you will probably enjoy a plum clafoutis. If you did a DNA test, I’m sure it would tell you they are siblings; or, at the very least, first cousins. And tasty too!
What’s a Clafoutis and How Do I Pronounce It?
According to the dictionary, a clafoutis (klah-foo-TEE) is a tart made of fruit baked into a sweet batter. A traditional version of this is made with cherries, so stone fruits are a natural choice. The spongey batter is higher in eggs and milk than it is in flour, which makes for a springy forkful. What’s not to love about this simple confection?
More on the Origins of the Clafoutis
So, your typical cherry clafoutis as it would be made in France (after all, it IS a French word) would be served warm and dusted with powdered sugar. Fun fact: the French traditionally leave the pits in the cherries to impart an almond character to the sponge. (If you, like me, feel that you already spend enough time and money at the dentists’ office, adding a kiss of almond extract is a safe substitute for the pits.)
Originally from Limousin, France, “clafoutis” comes from the root “clafir,” meaning “to fill.” Thus, it is a baked dessert “filled” with fruit. However, while the simple nature of the recipe makes for easy substitutions, the French have dubbed any version containing a fruit other than cherries a “flaugnarde.” Being a little more–erm–progressive, I personally am willing to call this plum version a clafoutis. One can only keep so many French words in ones head, after all.
Why Is My Clafoutis Rubbery?
Sadly, we’ve all been there…or if we haven’t yet, we’re not looking to end up with a rubbery clafoutis. To ensure that this does not happen to you, bake your confection at the proper temperature, and be sure not to overbake! Longer cook times and higher temperatures make for a very sad egg dish. Any French person would tell you that.
Not All of Us Live in South Carolina…
If I am going to tout myself as a seasonally-minded blogger and eater, I have to address the fact that the plums I found at the farmer’s market are not available everywhere in the U.S. Strictly speaking, it is a little early for plums. The good news? Strawberries are starting to emerge, and rhubarb has been in full force for some time now. There is absolutely no reason why you can’t make yourself a strawberry rhubarb clafoutis and enjoy every minute of it. (If using strawberry rhubarb, replace vanilla bean with 1/2 tsp vanilla extract.)
Whichever Fruit You Prefer, Here’s the Plum Clafoutis:
Assemble your ingredients. Chop your plums into chunks, macerate in sugar. Scrape vanilla bean into milk, and throw the pod in with the plums to hang out and impart flavor.
Whip up your batter and arrange plums in the bottom of a cast iron or oven-safe pan; no need to go overboard arranging your fruit. Chances are, the batter will cause the plums to float off the bottom of the pan.
Before pic, featuring floating plum wedges and aromatic batter. Make sure not to overbake your clafoutis to prevent it from becoming rubbery. This recipe calls for a high egg/milk: flour ratio, which should further prevent a rubbery dessert. If, however, you encounter a clafoutis quandary, consider adding another egg and/or more milk in the future.
After! Feel free to dust with powdered sugar and serve warm. Or, add a scoop of plain vanilla ice cream or full-fat yogurt and enjoy!
This dessert is light, so feel free to dish yourself a hearty slice.
Serves 8 people, keeps in the fridge for up to four days, and reheats well. Who’s ready for summer?!
Vanilla and Plum Clafoutis
- butter, for buttering the cast iron or oven-safe dish
- 6 plums (mine were small so I used 7)
- 1/2 cup granulated sugar, divided
- 4 large eggs, beaten
- 1/2 cup unbleached all-purpose flour
- 1/4 tsp fine salt
- 1 1/2 cups whole milk
- 1 vanilla bean, split lengthwise with seeds scraped (alternatively, use 1 tsp vanilla extract)
- confectioner's sugar (optional)
- vanilla ice cream or yogurt (optional)
- Preheat oven to 350°F. Butter baking dish and set aside.
- Remove pits from plums and cut into thin slices. Place in a medium bowl with 1/4 cup sugar and vanilla bean husk and toss. Set aside, allowing the fruit to macerate at least 10 minutes.
- In another medium bowl, whisk sugar, flour, and salt. Add eggs, milk, vanilla bean seeds and whisk until a smooth batter forms.
- Arrange macerated plums in the bottom of your baking dish. (You can add the vanilla bean husk if you want, but keep in mind you will have to remove it after it bakes as it is inedible.) Pour batter into the skillet and place on the center rack in the preheated oven. Bake until set, between an hour and an hour and 10 minutes, or until lightly golden brown and puffy.
- Allow to cool before slicing into wedges. Dust with powdered sugar and/or add a dollop of ice cream or vanilla yogurt and serve immediately. May be frozen up to one week, and keeps well up to four days in the fridge.