Brandied-Prune Clafouti

October 1998

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Clafouti is a rustic French dessert where a thick batter is poured over fruit and baked in the oven until puffy. Brandied prunes are used here, but feel free to use your favorite dried or fresh fruit instead.

Brandied-Prune Clafouti

Makes: 6 servings

Active Time:

Total Time:


  • 1/2 cup pitted prunes,diced
  • 3 tablespoons brandy, preferably Armagnac
  • 3 large eggs
  • 1/4 cup sugar
  • 1/3 cup all-purpose flour
  • 1 cup low-fat milk
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • Confectioners' sugar for dusting


  1. Combine prunes and brandy in a small bowl. Let soak for 30 minutes.
  2. Preheat oven to 375°F. Coat a 9-inch round glass or ceramic baking dish with cooking spray.
  3. Whisk eggs and sugar in a medium bowl until blended. Gradually whisk in flour until smooth. Whisk in milk, vanilla and salt. Drain the brandy from the prunes into batter and whisk until smooth. Scatter the prunes evenly in prepared pan and pour in batter.
  4. Bake the clafouti until sides are puffed and golden and center is just set, 25 to 35 minutes. Cool on a wire rack. Serve warm or at room temperature, dusted with confectioners’ sugar.


Per serving: 163 calories; 3 g fat (1 g sat, 1 g mono); 108 mg cholesterol; 25 g carbohydrates; 6 g protein; 1 g fiber; 154 mg sodium; 143 mg potassium.

Carbohydrate Servings: 1 1/2

Exchanges: 1 1/2 other carbohydrate

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Recipe Categories

Type of Dish
Desserts, fruit
Ease of Preparation
Total Time
More than 1 hour
Preparation/ Technique
October 1998
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