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
  • 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

Rate This Recipe!


Rating: 3.7 / 5.0 (3 Votes)
Tags: , , , , ,
Like Us On Facebook
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

    More From Food Fanatic

    Pumpkin-cookies-photo

    Irresistible Pumpkin Cookies Paired with Coconut

    Pumpkin Cookies aren't just for autumn. Pair them with coconut, and you've got a summery, tropical treat!
    Gluten-free-fried-rice-photo

    Gluten Free Fried Rice: Skip the Takeout!

    Gluten free fried rice makes it easy to want to skip the takeout tonight. Lots of veggies, some crispy ground pork - how about that?!
    Grilled-chicken-flatbread-photo

    BBQ Chicken Flatbread: An Appetizer that Works as a Meal

    BBQ chicken flatbread could easily be a party appetizer. But we're partial to it for dinner - over and over again.
    Healthy-homemade-granola-bars-photo

    Healthy Homemade Granola Bars: Lunchbox Love

    Healthy Homemade Granola Bars are really something special. Great for after school, after work, with a cup of tea, or post-run, these are snacks with staying power.

    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.