Plum Clafoutis

While cherry clafoutis is the most classic, we like making it with plums right as the weather turns from peak summer to the beginning whiffs of fall. When selecting any fruit for clafoutis, the tarter the better.

Print this page


1 lb plums, cut into wedges
1/2 cup Granor pastry flour
1/4 tsp salt
2 eggs
1/2 cup sugar
3/4 cup milk
1 tbsp butter, melted
1/2 tsp vanilla
1 tbsp dark rum


  1. Heat oven to 400F
  2. In a large bowl combine all ingredients except the plums to make a crepe like batter
  3. Grease a 9 inch pie tin and lay the plums in the pie tin
  4. Pour the batter over the plums
  5. Place tin in the oven and immediately reduce the heat to 350F
  6. Bake until the custard is set and lightly browned, about 25 minutes
  7. Remove from the oven and let cool before slicing