Plum Clafoutis (pronounced klah-foo-TEE) is a dessert or breakfast recipe full of egg custard, fruit and vanilla. Think of a cross between a quiche and a Dutch Baby pancake–yum! When it comes to brunch, there are a lot of classic dishes. Quiches, pancakes and coffee cakes are all welcome options. But it can really be fun to add in some less common but equally tasty breakfast foods.
My favorites? I love a good Blueberry Buckle and a nice Plum Clafoutis is also high on my list.
What is a Clafoutis?
Per Wikipedia, a clafoutis “is a baked French dessert of fruit, traditionally black cherries, arranged in a buttered dish and covered with a thick flan-like batter. The clafoutis is dusted with powdered sugar and served lukewarm, sometimes with cream.” You will sometimes see the spelling as “clafouti.”
I would describe it as a slightly sweet, slightly cakey, fruity quiche. Almost like a cross between a quiche and a Dutch Baby Pancake.
Why You’ll Love This!
Tasty and Unique. While I love the old standards, it’s always fun to have something a little more unique on the menu. Especially when it’s as easy and tasty as this!
Just slightly sweet. You know those times when you are craving something a little sweet but too sweet? Well this is the dish!
Add fruit to your morning. Anytime I can get in a little more fruit (or more vegetables), you can count me in!
What You’ll Need
- Plums. These give the clafoutis it’s distinctive fruity goodness. You can use other fruits such as cherries.
- Eggs. These help to thicken the custard base.
- Sugar. This adds a hint of sweetness to the custard.
- Vanilla extract. This adds additional flavor.
- Unbleached flour. This also helps thicken the custard base.
- Milk. The final ingredient in the custard, you can use whole or reduced fat milk.
- Powdered sugar. To decorate!
- You’ll need a baking pan like a pie pan, tart pan or cast iron frying pan. Round is ideal but I’ve this baked in a square pan (e.g. 8 x 8) too.
Step by Step Directions
Spray a 9-inch deep-dish pie pan or a 10 inch tart pan with non-stick spray, then spread the fruit in a single layer in the pan. In a blender or using a mixer, beat the eggs, sugar, flour, vanilla and milk until smooth.
Pour the custard mixture over the fruit.
Bake the clafoutis for 40-50 minutes, or until puffed and lightly browned. Let cool slightly, then dust with confectioners’ sugar.
How to Serve
A Plum Clafoutis is a perfect addition to your breakfast or brunch table. And it’s so easy you don’t even need a special occasion to serve it.
But the clafoutis came to fame as a dessert, so that is another way it can be used. And I wouldn’t hesitate to serve it as a snack with coffee or tea.
It can be served hot, room temperature or cold.
For something really fun and different, pre-soak your plum slices in sweetened brandy. I preserve fruit every fall with this brandied plum recipe. It adds a whole new dimension to the fruit flavor! But a shorter soak of a day or two will also add character!
Finally, while I’m not a fan of almond flavoring, if you are, feel free to add some to the custard mix.
Tips & FAQs
Do I need to arrange my plums symmetrically so they look good? No, in fact when I tried this, then poured over the egg mixture, the plums floated out of place anyway.
If your plums are especially juicy, you’ll need to reduce the juiciness first. Toss the slices with a couple tablespoons of sugar, then set in a strainer to drain. Discard the juice or substitute it for up to ¼ cup of the milk.
What kind of pan can I use? I have made this in many different pans, so you are unlikely to need to buy something new. I have used tart pans, pie pans and for variety this time I used a 10 inch cast iron frying pan! An 8 x 8 square pan is even an option—something pretty if you have it!
Monday #BrunchWeek Recipes
- Cold Brew Coffee Boba from That Recipe
Appetizers and Salads
- Masala Labneh Pastry Swirls from Magical Ingredients
- Smoked Trout Polenta Canapés from Cindy’s Recipes and Writings
- Smoked Turkey Cheddar Kabobs with Honey-Mustard Dipping Sauce from A Little Fish in the Kitchen
Breads, Grains, and Cereals
- GF Biscuits and Gravy from Frugal & Fit
- Korvapuustit (Finnish Cinnamon Rolls) from Tara’s Multicultural Table
- Quick and Easy Buttermilk Biscuits from A Kitchen Hoor’s Adventures
- Strawberry Muffins from Kathryn’s Kitchen Blog
- Crustless Broccoli and Cheese Mini Quiches from A Day in the Life on the Farm
- Naan Breakfast Pizza from Cheese Curd In Paradise
- Bacon, Tomato, and Corn Galette from Karen’s Kitchen Stories
- Chicken Pesto Pasta from Jolene’s Recipe Journal
- Loco Moco from Palatable Pastime
- Plum Clafouti from Art of Natural Living
- Spiced Carrot Coffee Cake from Hezzi-D’s Books and Cooks
Easy Plum Clafoutis (Brandied Option)
- 1½ -2 cups firm sliced plums
- 3 large eggs
- 1/2 cup sugar
- 1 teaspoon vanilla extract
- 1/2 cup unbleached flour
- 1 1/4 cup milk
- Confectioners’ sugar to decorate
- Preheat oven to 350°F. Spray a 9-inch deep-dish pie pan or a 10 inch tart pan with non-stick spray, then spread the fruit in a single layer in the pan.
- In a blender or using a mixer, beat the eggs, sugar, flour, vanilla and milk until smooth. Pour the custard mixture over the fruit.
- Bake the clafoutis for 40-50 minutes, or until puffed and lightly browned.
- Let cool slightly, then dust with confectioners’ sugar.
- Can be served warm or cool. Refrigerate any leftovers and eat within a day or two.
- A German Pork Hock “Bake-Off”
- Aebleskivers, Danish Pancake Balls