It’s still plum season, and since they are easier to carry than pumpkins, I recently bought a couple of them. Back home I thought about what to do with them and suddenly the Clafoutis idea popped into my mind.
If you cut too many plum slices, eat them or make a double fruit-layer towards the outer edge, not the inside like here ;-)
Since I haven’t had this typical French dessert for quite some time, I went for it – with a few tweaks to the original recipe of course.
Clafoutis, right out of the oven. Let it cool slightly, then dust with confectioners’ sugar.
I substituted yogurt for milk and plums for cherries. The yogurt gives this (pan)cake-like dessert a nicer flavor. In the recipe below I used 2 huge black plums, about ½ lb in total, but you can also bake Clafoutis with every other type of plum or even other fruits. If your plums are rather tart than sweet, add a little more sugar. The authentic French Clafoutis is originally made using unpitted cherries, but Clafoutis isn’t picky at all.
I also added some vanilla extract, a pinch of baking powder, and folded in beaten egg whites for a nice fluffy batter, almost soufflé-like in texture. But other than that, the rest of the recipe is really authentic :-).
- 2 big firm black plums or 3-4 smaller plums (½ lb)
- 3 large eggs, separated
- 5 tablespoons sugar (65 g / 2 ¼ oz), for a moderate sweetened dessert
- ½ cup plain yogurt; I used non-fat (100 g / 3 ½ oz)
- ¼ teaspoon pure vanilla extract
- 1 pinch of salt
- ½ cup all purpose flour (70 g / 2 ½ oz)
- 1 teaspoon baking powder
- 1/4 cup confectioners’ sugar, for dusting
- Butter for greasing the pan
- In addition: Ovenproof dish (at least 8 x 11 inch) or several individual ramekins
- Half the plums, pit them and cut them into ¼ inch slices.
- Separate the yolks from the egg whites.
- In a large bowl beat the yolks together with the sugar (set 1 tablespoon aside) with a mixer until lemon color.
- Add yogurt, vanilla and salt and mix until combined.
- Mix flour and baking powder. Add the flour to the batter and mix for a few seconds until just incorporated. Do not overmix the batter.
- In a separate bowl beat the egg whites together with the remaining 1 tablespoon sugar, using clean and dry beaters until stiff.
- Gently fold the stiff egg whites into the batter with a spatula, trying to maintain the batter's volume as much as possible.
- Butter the pan and pour in the batter.
- Arrange the plum slices on top of the batter. If you do a double-layer of fruit, put the second layer rather on the outer edge than the center (the center will be moist anyway, even too moist if there is a double layer of fruit).
- Bake in the 375°F (190°C) preheated oven (middle rack) until lightly browned on top, about 30 to 40 minutes, until a wooden skewer inserted into the center comes out clean.
- Take Clafoutis out of the oven and let it cool slightly, then dust with confectioner's sugar.
Did you follow this recipe? You could share your result here. All you need to do is take a picture with your smartphone and send it to [email protected]