Plum Clafouti

A oven-baked crepe that makes a great dessert any time, but especially when you don’t want to spend time in the kitchen. I love it with juicy plums and also figs. It is a close relative of one with pears and cherries.. – some slight differences in the balance of the components (more eggs, resting the dough before baking.. ) – not very important, one should experiment and set one’s preferences.

Serves 4 to 6.

  • 3 eggs
  • 1/2 cup granulated sugar plus 2 tablespoons
  • 1/4 cup all-purpose flour
  • Pinch salt
  • 1 cup milk
  • 1 teaspoon vanilla
  • 2 tablespoons melted butter
  • 375 grams (12 ounces) blue plums
  • 2 tablespoons brandy
  • 2 tablespoon icing sugar
  1. Beat together eggs and ½ cup sugar.
  2. Add flour, salt, milk and vanilla and 1 tablespoon butter.
  3. Process until smooth.
  4. Allow mixture to sit for 30 minutes while marinating plums.
  5. Halve plums and remove pits. If plums are large, cut in quarters.
  6. Toss with remaining 2 tablespoons sugar and pour over brandy. Marinate for 30 minutes.
  7. Preheat oven to 425 F.
  8. Brush an 8 or 9-inch skillet or a quiche pan with remaining 1 tablespoon butter.
  9. Lay plums cut side down in dish pressing them close together.
  10. 10.  Whisk egg mixture and pour over plums.
  11. Bake for about 15 minutes, lower heat to 375 F and bake for 15 to 20 minutes longer or until slightly puffed but still wiggly in centre.
  12. Sprinkle with icing sugar just before serving.
  13. Serve warm.

 

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