Reviewed: Oct. 14, 2011

The classic French formulation is more of a custard than a cake so I reduced the flour by half (and I've seen recipes that use as little as 3 T ;-) and got the results I desired. Served warm with cream, this is one of our favorite breakfasts!

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Reviewer:

Debbie Davidson

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Home Town: Cincinnati, Ohio, USA

Reviewed: Oct. 2, 2011

Delicious! What a nice way to use Italian plums that are a litte past their prime. To me, it tasted like a plum version of the traditional French Clafoutis, made with black cherries. I was surprised to find that the plum/lemon zest/cinnamon combo really worked well. Don't change a thing when you try this for the first time. You won't be sorry!

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Reviewer:

Suzy

Cooking Level: Intermediate

Living In: Portland, Oregon, USA

Reviewed: Sep. 27, 2011

This is so simple , great way to use plums. Love it with the plum sauce instead of sugar. Like a little more cinnamon, but other than that its great.

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Reviewer:

baking brenda

Reviewed: Sep. 17, 2011

Super simple and what a lovely dish. I served it at room temp the day of baking. I made it in a 9 inch pie plate and dusted it with powdered sugar. It was a hit, everyone loved it. It wasn't overly sweet, it was a nice balance and the tartness of the pear skin was a cleansing taste. I didn't use as much cinnamon, just a hint in the background. I think the Italian Prune Plum and lemon zest was a perfect pairing.

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Surprising Woman

Cooking Level: Expert

Home Town: Arlington, Texas, USA

Living In: South Weber, Utah, USA

Reviewed: Sep. 16, 2011

Looked great, taste=gross

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Reviewed: Sep. 15, 2011

I did not care for this... batter came out almost egg-ish...like the inside of a popover and it needed more sugar. Maybe if you add more flour and sugar with less plums it would be better

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Reviewer:

ScorpioPhoenix

Reviewed: Aug. 30, 2011

I was not impressed with this recipe and neither was any of my family. It was a disappointment. The biggest problem was the flavor...it really needs something more. If you do make this I definitely suggest serving with ice cream or whipped topping. I won't make this again.

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Reviewer:

italiangirl

Cooking Level: Intermediate

Reviewed: Aug. 16, 2011

Found it to be just alright. Average tasting dessert dont think I would make this again unless I found myself with a whole lot of plums to use up.

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Reviewer:

lonelily

Reviewed: Jul. 31, 2011

I took this to a potluck and only was left with a small piece. Flavor and texture were great. Just slightly watery but I did not use the Italian plums.

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Reviewer:

Dobber

Reviewed: Jul. 26, 2011

This was very easy and delicious. I don't even like plums and I had a large helping of it. I left out the lemon zest (thought I had a lime but was wrong) and used whole wheat flour. My plums weren't ripe but the calfouti was really good. My husband and I are enjoying saying "calfouti", too.

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