A recipe by Nourish Culinary
One of our favorite parts about accommodating our clients’ specific dietary needs is when we can feed them something scrumptious that fits their profile without them feeling like they are missing out on anything. A classic clafoutis calls for a very small amount of all purpose flour in order to bridge the gap between custard and pancake. We use our favorite “cup4cup” gluten free flour blend here instead, and less sugar than many other clafoutis recipes call for in our batter in order to let the sweetness of the gorgeous Italian plums shine. If you’re not gluten free, feel free to use all purpose flour here instead.
- Unsalted butter for the pan (about 1 tablespoon)
- ½ cup plus 1 Tablespoon granulated sugar, divided
- 8 Italian plums, halved lengthwise
- 3 large eggs
- 1 cup whole milk
- ½ cup creme fraiche or sour cream
- 2 teaspoons vanilla extract
- ¼ teaspoon freshly grated nutmeg
- ½ cup gluten free flour blend (cup4cup brand)
- ½ teaspoon sea salt
- Powdered sugar (for dusting, optional)
Preheat the oven to 400 degrees. Butter a 2-qt baking dish or cast iron pan. Dust with 1 tablespoon of granulated sugar. Arrange the plums cut side down, we like a spiral here.
In a blender, combine the eggs, remaining ½ cup of sugar, milk, creme fraiche, and nutmeg until smooth. Add the flour and salt and blend once just to combine. Allow batter to rest for 10 minutes then pour over the plums.
Bake for 15 minutes, then reduce the temperature to 350 and continue to bake until the batter is golden, lightly puffed and just set – about 20 minutes longer.
Allow to cool slightly and dust with powdered sugar if using.