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.

Olivier De Saint Martin
Source: EatingWell Magazine, October 1998


Recipe Summary

1 hr 30 mins


Ingredient Checklist


Instructions Checklist
  • Combine prunes and brandy in a small bowl. Let soak for 30 minutes.

  • Preheat oven to 375 degrees F. Coat a 9-inch round glass or ceramic baking dish with cooking spray.

  • 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.

  • 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.

Nutrition Facts

162 calories; protein 5.6g; carbohydrates 24.9g; dietary fiber 1.2g; sugars 11.4g; fat 2.9g; saturated fat 1g; cholesterol 95mg; vitamin a iu 482.5IU; vitamin c 0.4mg; folate 34.5mcg; calcium 72.9mg; iron 1.1mg; magnesium 15.1mg; potassium 204.6mg; sodium 151.2mg; thiamin 0.1mg.

Reviews (1)

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2 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
So quick to make! This is a great recipe. I did all the mixing in a stand mixer just put in eggs first mixed and added as the recipe moved forward. Then you pour the batter over the prunes bake and voila! It's done! I sprinkled some almond slivers on top of the prunes before I added the batter. Surprise! They floated to the surface and decorated the top of the clafoutis. Next time I'll also add a touch of almond extract to amp up the almond flavor just a tad. Pros: Comes togehter very quickly Cons: What's not to like! Read More
Rating: 4 stars
Delicious easy dessert I have made this dessert on several occasions (at least 10 times) It always gets high praise. It's so simple and can cook while you are hosting guests. I let the prunes soak longer than in the recipe and add a little extra brandy to the batter. My cousin liked it so much she hosted a brunch around it. Pros: Easy perfect for guests tasty not too sweet Read More