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 … Continue reading.....