Mirabelle Clafoutis, part deux

I’ve made 4 plum clafoutis so far this summer.

I’m having a slice as I type this (trying to not get the keyboard sticky).

Traditionally the French use cherries – un-pitted. 

But I have plums.

They’re little, tiny plums, about the size of a cherry and packed with flavor.

I’ve also made clafoutis with peaches, nectarines, big plums and even cranberries.

This is just the easiest dessert to make and takes no time at all.

Well, unless you count the 10 minutes it takes to remove the stones from the 50 mirabelles.

I use a cherry pitter.


Mirabelle Clafoutis

Total time: 50 minutes


  • 3 eggs
  • 1/3 cup sugar
  • 1/2 cup melted butter
  • 1 cup flour
  • 1 cup milk
  • 1/2 tsp vanilla
  • stone-fruit – plums, peaches, nectarines or any combination of them, pitted and halved

Note:  You will need enough to lay, nicely, around the bottom of your baking dish. Larger fruit should be sliced so the lay flat – you don’t want them higher than the sides of the baking dish.

Mirabelle Clafoutis


  • Melt the butter, remove from heat and set aside.
  • Put sugar, eggs in a deep bowl and whisk (with a large whisk) until they turn lighter in color, about 2 minutes.
  • Gradually add the butter, whisking constantly.
  • Add the flour, all at once, and whisk until well combined.
  • Slowly pour in the milk, whisking constantly.
  • Add the vanilla.  The batter should be smooth and shiny.
  • Put the fruit, cut side up, into a buttered glass baking dish, quiche pan or deep pie plate, (or even a round metal cake pan) 10 in. (25cm) in diameter.
  • Pour the batter carefully over the top and bake, 400F (200C) 30-35 minutes.
  • It should be slightly browned and almost completely set in the middle.
  • Let sit at least 15 minutes before slicing and serving.  Serve warm, at room temperature or cold.

Slice of Mirabelle Clafoutis

Print Recipe

It’s easier to put the baking dish on a baking tray before you pour the batter over.It’s easier to handle and if you spill it’s on the tray!

The center will just barely jiggle when it’s done.The edges puff up quite high, and fall as it cools.

I only use 1/3 cup of sugar in this because I prefer I like tart. If you like sweet use 1/2 cup. If you’re using a very tart fruit, increase it slightly.

For the Cranberry Clafoutis I used a full cup – and made other changes to the batter.

I think you could use almost any fruit…. My French friend tells me that she made it with some dried dates she found lurking in the cabinet and it was great.

Give it a try – even for a non-baker like me it’s a snap!

Oh….. It’s Part Deux because there is an older post on Clafoutis.
If you want nutrition information, try this site: Calorie Count

3 thoughts on “Mirabelle Clafoutis, part deux”

  1. I love a good clafouti and have made many – lots with either berry or pear. I always add almond essence – don’t know why and I am sure it is not traditional.

  2. Pingback: Plum Crisp

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