According to the Wikipedia: “The clafoutis comes from the Limousin region of France, and while black cherries are traditional, there are numerous variations using other fruits, including red cherries, plums, prunes, apples, pears, cranberries or blackberries. When other kinds of fruit are used instead of cherries, the dish is properly called a flaugnarde.”
- Butter (for greasing the dish)
- Sugar (for dusting the dish)
- 1 ¼ C Milk
- 4 Eggs (large)
- 1/3 C Sugar
- 2 teasp. Vanilla
- 1/8 teasp. Salt
- ½ C Flour
- 3–4 Plums (pitted and sliced)
- Preheat the oven to 190C. Butter a 22cm oven-safe dish, then sprinkle with a little bit of sugar. Roll the dish around so the sugar sticks to the butter, then shake out any excess.
- Add the milk, eggs, sugar, vanilla, salt and flour to a bowl or blender. Blend, mix or whisk to combine well.
- Put the plum slices on the bottom of the prepared dish, then pour batter over top. Bake until puffed and lightly golden brown, about 30-40 minutes. Let cool at least 30 minutes before serving.