Reviewed: Jul. 16, 2008

This is my idea of a great dessert recipe. It was dead-easy to make and the end result tasted great. I used blueberries (about 1 cup of fresh) instead of plums and the lemon and blueberry flavour was a very good natural combination. Next time I make this, I will reduce the amount of vanilla though as it was very strong. Unfortunately, I overcooked it...so next time 55 minutes will be perfect I think!

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Reviewer:

kelcampbell

Cooking Level: Intermediate

Home Town: Smiths Falls, Ontario, Canada

Living In: Kemptville, Ontario, Canada

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Reviewed: May 19, 2008

I have made this recipe for years, though I seldom use plums (only because I don't have a plum tree yet). Plain apple or combo's such as apple and berries (raspberries, saskatoons or blackberries all work well. If using berries, place them in the dish first or at least press them down below the surface of the liquid or they tend to burn. Tonight I've tried apple and rhubarb. I increased the sugar just a tad because of the rhubarb. We eat this warm as dessert or have it cold as breakfast. I would rate it 4.5 stars only because it lacks some wow factor that you get with more elaborate desserts but it is a real workhorse of a family dessert that is pretty healthy (can also substitute half to all whole wheat flour) and delicious.

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Beatrix

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Reviewed: Dec. 19, 2007

This is such a great way to use Italian plums when they are in season! This was delicious and easy to make!

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Sarah

Cooking Level: Intermediate

Home Town: Seattle, Washington, USA

Living In: Bellingham, Washington, USA

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Reviewed: Sep. 22, 2007

I'd never heard of clafouti before, but decided to give this a try because I have a tree full of plums. It reminded me of bread pudding and crepes... I thought it was very tasty. My in-laws have never eaten bread pudding, and they thought the clafouti was rather strange, but they were polite and ate it anyway. I ate some while it was hot and served it at room temp - they might have been more receptive if it was warm and with a scoop of icecream. Thanks for the recipe, Marion!

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Reviewer:

Momi

Cooking Level: Intermediate

Home Town: Mount Vernon, Washington, USA

Living In: Fairfax, Virginia, USA

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Reviewed: Sep. 22, 2007

Excellent. Everyone loved it. I used 1 tsp. almond and 1 tsp. vanilla. My husband said it is one of the best desserts I've tried.

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Reviewer:

Laurie Jacobsen

Cooking Level: Expert

Living In: Stanwood, Washington, USA

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Reviewed: Sep. 13, 2007

I thought this recipe was really good and SUPER easy. The only thing I might change is to cut the plums into smaller bite pieces. Other than that I thought this clafouti was great:)

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Reviewer:

HAHAINLALA

Cooking Level: Expert

Home Town: Saint Louis, Missouri, USA

Living In: Los Angeles, California, USA

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Reviewed: Sep. 1, 2007

Maybe I did something wrong because I made this a day before and a served it cold. In any case, the plums were fine, but mixture around it was jelly-like and lacked flavor.

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Reviewer:

Basg

Cooking Level: Intermediate

Home Town: Cleveland, Ohio, USA

Living In: Jerusalem, Mehoz Yerushalayim, Israel

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Reviewed: Aug. 23, 2007

This is soooo good. I've never cooked plums before and never made a clafouti. Didn't even know what it was. But this is delicious. I didn't have lemon zest so left it out, but I don't think it made a big difference. It was just fine without. Next time I have a lot of extra plums, I'll make it again. And maybe even try other fruit. The clafouti is a kind of doughy custard, which may not sound appetizing, but don't let that put you off. This really is good.

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Reviewer:

Ivy

Cooking Level: Expert

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Reviewed: Aug. 9, 2007

This is by far the best recipe I have tried from this site. I used a real egg subsitute to cut fat and calories. Tasted great! Family favorite!

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Reviewer:

evillhog

Cooking Level: Expert

Living In: Fortuna, California, USA

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Reviewed: Jul. 17, 2007

Tasty even with skim milk. Used orange rind instead of lemon. Came out a bit watery from ripe plums. Tart like a rhubarb pie.

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Reviewer:

Stacie

Cooking Level: Intermediate

Home Town: Fairfax, Virginia, USA

Living In: Pasadena, California, USA

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Reviewed: Jul. 17, 2007

My plums came out sour even with extra sugar & we couldn't eat it.

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Kari

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Reviewed: Jul. 7, 2007

This was so fantastic!! It was very gourmet but extremely easy to make. Great warm or cold. Definitely a favourite.

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Becca

Cooking Level: Intermediate

Living In: Baltimore, Maryland, USA

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Reviewed: Jul. 1, 2007

In theory, I think this is a good recipe, but I found the contrast between the sweet batter and tart plums to be too much -- it was as though I was eating two different desserts at the same time. Will try again with blueberries or possibly peaches.

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Tara

Cooking Level: Intermediate

Home Town: Pickering, Ontario, Canada

Living In: Winnipeg, Manitoba, Canada

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Reviewed: Apr. 18, 2007

I used plums I froze last fall(thawed first)and they worked just fine. I didn't have a lemon, so I added a tsp. of ground ginger. It does puff up a lot while baking, then sinks a bit while cooling, so a deep-dish pie pan is recommended. Easy and impressive-looking!

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Jeri L.

Cooking Level: Intermediate

Living In: Seattle, Washington, USA

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Reviewed: Oct. 18, 2006

Absolutely fantastic! Used half vanilla extract and half almond extract, and only used 6 plums, but otherwise made exactly as specified. Served with whipped cream.

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Reviewer:

RACROBIN

Living In: Denver, Colorado, USA

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Reviewed: Sep. 30, 2006

This is so good and easy to make. Served to company with a scoop of vanilla ice cream which helps balance the tartness of the plums.I mixed the batter up earlier in the day and refrigerated it. Just cut and pit the plums before you sit down to dinner and pour the batter over and pop in the oven. Dessert is warm from the oven. This is a Keeper.

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MITTENS3

Cooking Level: Expert

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Reviewed: Sep. 22, 2006

I put powdered sugar and whipped cream on this and it was just delicious! Very simple and fast to make. A lot like a baked custard. Mine cooked a little faster than time called for.

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