Plum Clafoutis


Preparation info

  • Serves


    • Difficulty


Appears in


By Joanne Chang

Published 2010

  • About

Clafoutis (clah-foo-TEE) has to be one of the most fun pastry words to say, right up there with croquembouche (crow-kem-BOOSH) and pithivier (pee-tee-vee-YAY). Those French pastry chefs certainly know how to name their pastries. A clafoutis is composed of a pancake-like batter poured over fruit (traditionally, unpitted cherries, though most people these days make it with pitted fruit) and baked until custardy and poufy. My dear friend and fellow chef Deni