Clafoutis HeleneDujardin
Photo by Hélène Dujardin

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  • 6 tablespoons white sugar, divided
  • 14 plums, halved and pitted (or other pitted fruit, such as cherries or pears)
  • 3 eggs
  • 1⅓ cups milk
  • ⅔ cup all-purpose flour
  • 1½ teaspoons grated lemon zest
  • 2 teaspoons vanilla
  • 1 pinch salt
  • ½ teaspoon ground cinnamon
  • 2 tablespoons confectioners’ sugar (optional)
  1. Preheat the oven to 375 degrees. Butter a 10-inch cast iron pan, and sprinkle 1 tablespoon of sugar over the bottom.
  2. Arrange the plum halves, cut side down, so that they cover the entire bottom of the cast iron. Sprinkle 2 tablespoons of sugar over the top of the plums. In a large bowl, blend the remaining 3 tablespoons of sugar, eggs, milk, flour, lemon zest, vanilla, salt, and cinnamon. Pour over the fruit in the pan.
  3. Bake for 50 to 60 minutes, or until firm and lightly browned. Let stand 5 minutes before slicing. Dust with confectioners’ sugar before serving.
  • from John Ondo of Lana in Charleston, SC

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