…and jam, and plum sauce, and dried plums, and plum tarts… But the best part of Clafouti? The reward to effort ratio is huge. Clafouti is not as nearly as tempermental as a souffle, and more substantial than a custard.This is a double recipe, to fill a larger 9×13 pan - glass or ceramic only.

1.5 cups flour
3 cups Half & Half or Whipping Cream* (that’s your Sophie’s Choice)
4 eggs
2 egg yolks
1 lb or so of fresh, just ripe fruit (plums, cherries, etc.)
.33 cup sugar
Big pinch of salt
Butter to grease the pan
Optional: Splash of Vanilla or Almond extract
Optional: a few grinds of spice (nutmeg, cardamom, cinnamon)
Optional: Spalsh of brandy or brown booze

PREP: Don’t skimp on the butter when greasing the pan, and sprinkle with a bit of the sugar when done. Pit fruits with pits and cut in halves or quarters depending on size. Preheat oven to 400 degrees.

In a blender–mix cream, flour, eggs, and salt. *I use heavy whipping cream and beat that first for 30 seconds. Mixture should be frothy and lighter than a milkshake, about 90+ seconds. Add the rest of the sugar and any flavoring(a personal choice) and blend for 30 more seconds. Sprinkle the fruit, skins down in the pan, and hit it with the booze now if you’re so inclined. Pour batter slowly over the fruit and cook for 25 to 30 minutes, until puffy with browned edges. Lean on the side of underdone.