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.
Ingredients
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
Method
Heat oven to 400F
In a large bowl combine all ingredients except the plums to make a crepe like batter
Grease a 9 inch pie tin and lay the plums in the pie tin
Pour the batter over the plums
Place tin in the oven and immediately reduce the heat to 350F
Bake until the custard is set and lightly browned, about 25 minutes