A ‘Clafoutis’ (pronounced cla-foo-tee) is an egg, flour and milk pudding, which is traditionally made with cherries. I like to use this base to cook other small stone fruits, like in this case some small yellow wild plums that we find in trees on country roads.
I’ve reduced the amount of eggs, replacing by yogurt. I also use whole wheat flour instead on plain white, which gives it a more rustic taste.
- 400 gr. fruits approx
- 80 gr. whole wheat flour
- 3 eggs
- 1/3 cup yogurt
- 200 ml milk
- 2 tablespoons ground flax seeds
- 75 gr. sugar + 2-3 tablespoons for icing
- 1 tablespoon vanilla sugar
- butter (for oven dish)
Pre-heat the oven to 220C.
Grease a medium size glass oven dish with butter. Wash the fruit and place it at the bottom.
Mix flour, flax seeds, sugar, vanilla sugar, salt, yogurt, eggs one by one, and incorporate the milk little by little.
Pour the mix in the oven dish, it should almost cover the fruits leaving the top apparent.
Bake for 35-40 minutes.
When it’s nice and brown and fully cooked (do a ‘knife in the dough’ check), remove from the oven and sprinkle sugar on the whole surface. When it cools down, the sugar coat will have become slightly crunchy.
Serve slightly warm but not hot) or cold with ice cream or cream, but it works really nicely alone.