Plum Clafoutis

I have no idea how to describe this dish to you.  It is sort of like French toast crossed with a Dutch baby pancake.  With plums and powdered sugar on top.  Or like bread pudding but with no actual bread.  However it is described though, it is really really tasty. 

Clafoutis is a French recipe from the Limousin region in central France.  The batter is simple, eggs, flour, milk and sugar.

The dish is traditionally made with cherries.  Supposedly leaving the cherry pits in gives it a better flavor.  This recipe uses plums, but I can imagine many different fruits would be delicious in this, whatever is in season.

This makes a great dessert but I enjoyed it for breakfast too.  It is so easy to whip up, I bet it would be great for brunch or holiday breakfasts with the family too.  It does take a little bit to cook, though, so plan accordingly.

This recipe is definitely going on my favorites list.  It is easy and delicious, a real treat!

Plum Clafoutis

6 tablespoons white sugar, divided
14 plums, halved and pitted
3 eggs
1 1/3 cups milk
2/3 cup all-purpose flour
1 1/2 teaspoons grated lemon zest
2 teaspoons vanilla
1 pinch salt
1/2 teaspoon ground cinnamon
2 tablespoons confectioners' sugar

1. Preheat the oven to 375 degrees F (190 degrees C). Butter a 10 inch pie plate, 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 pie plate. Sprinkle 2 tablespoons of sugar over the top of the plums. In a blender, combine the remaining 3 tablespoons of sugar, eggs, milk, flour, lemon zest, cinnamon, vanilla, and salt. Process until smooth, about 2 minutes. Pour over the fruit in the pan.
3. Bake for 50 to 60 minutes in the preheated oven, or until firm and lightly browned. Let stand 5 minutes before slicing. Dust with confectioners' sugar before serving.

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