Plum Clafouti: Wake Up with a Taste of France

Megan Myers | Stetted

Add some elegance to your breakfast! This simple plum clafouti seems like a decadent dessert, but it's perfect for lingering over in the morning, too.

Plum Clafouti Photo

Obviously, I'm a breakfast person. I have been known to eat breakfast all day long. In fact, there have been multiple days when I've eaten nothing but breakfast dishes!

It's hard not to indulge in breakfast when there are so many options, from blueberry waffles to fluffy scrambled eggs. Now, I'm not going to lie - I love dessert as well. That's why I was really happy to learn about the dish called clafouti. It's traditionally a dessert made with cherries, but when you combine fruit with a fluffy custard batter, one can't say no to adding it to the breakfast repertoire!

Plum Clafouti Picture

This version uses juicy plums instead of cherries, and I think their tartness really works well with the custardy batter. It's not overly sweet, but if you need that extra kick in the morning you can add a sprinkling of powdered sugar before serving. Technically, using other fruits makes it a flaugnarde, but what it's called doesn't matter as much as how happy your mouth will be to eat it.

    8 Servings

Ingredients

  • 4 plums, small, red or black
  • 4 eggs, large
  • 1 cup milk
  • 1 teaspoon pure vanilla extract
  • 1/2 cup granulated sugar
  • 1/3 cup all-purpose flour
  • 1/2 teaspoon cinnamon
  • heavy pinch of salt
  • pinch of nutmeg
  • powdered sugar, optional

Directions

  1. Preheat oven to 350°F. Grease a pie plate with butter or canola oil spray.
  2. Slice plums, discarding pits. Arrange slices in the pie plate, covering as much of it as possible.
  3. Whisk together eggs, milk, and vanilla.
  4. In another bowl, mix together sugar, flour, cinnamon, salt, and nutmeg thoroughly.
  5. Add the egg mixture and beat well. Pour batter over plums.
  6. Bake for 40 minutes. Clafouti will puff up in the oven, and then deflate slightly as it cools. Serve with powdered sugar sprinkled on top, if desired.

Plum-clafouti-photo

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Rating: 3.7 / 5.0 (3 Votes)
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Megan-myers

About Megan

Megan is known for her commitment to eating local, fresh food and leading a well-fed life, as documented on her blog, Stetted. Around these parts, though, she's known for her commitment to phenomenal breakfast recipes.

Around the Web

Amber
bluebonnetsandbrownies.com

I want to make this right now. I should wait for James, since there's more food than one person should feasibly eat themselves, but darn it anyhow, it looks too good!

Amber
bluebonnetsandbrownies.com @ Amber Bracegirdle

I just made this for breakfast with peaches and pumpkin pie spice. It is SO good. Somewhere between a fruity omelet and custard pie. It was really easy too. Definitely being added to Sunday breakfast rotation, Megan.

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