Plum Clafoutis

Plum clafoutis - Lilie Bakery

A fruity and light dessert: the Plum clafoutis ! With its melting texture, its ripe fruits and its little taste of vanilla, this is an easy recipe for all gourmets. Perfect for enjoying yourself for dessert, like for breakfast.

What you'll like with this plum clafoutis

  • flavors : the tanginess of plums and the sweetness of vanilla-scented clafoutis…
  • texture : a very melting plum clafoutis, not dry at all! To be enjoyed warm or cold according to your preference…
  • difficulty level : it is very easy to prepare, without special equipment. For cooking, you need a thick pan to ensure good cooking. Mine measures 17x30cm.
Easy plum clafoutis - Lilie Bakery

Ingredient details

  • prunes : I used red plums for this recipe, the "crimson red" variety, but know that all plums work for this clafoutis.
  • sucre : I chose to put powdered sugar to keep a light color in my clafoutis dough. The amount of sugar can be adjusted according to your tastes. If you use brown sugar instead of powdered sugar, you will have to reduce the quantity.
  • milk/cream : I use whole milk to have a smoother plum clafoutis. Ditto for the liquid cream because it brings softness to the clafoutis.

How to make a plum clafoutis?

  • On cut the plums in thin slices
  • We put them in a well buttered mold
  • We whip together eggs, sugar, vanilla and salt
  • We sift flour then add it little by little
  • We end with liquid ingredients (milk and cream)
  • On pour this paste over the plums
  • On bake the plum clafoutis!

NB: the complete list of ingredients and the detailed recipe are given at the bottom of the page.

My tips for a successful plum clafoutis

  • the type of mold is important: prefer a thick ceramic or glass mold because this allows the clafoutis to cook thoroughly without burning on the edges.
  • so as not to have lumps in the dough, sift the flour and add it in 2 or 3 times while whisking.
  • the plum clafoutis is cooked when the edges are golden and the center bounces lightly on your finger. Avoid overcooking the clafoutis as it will become drier.

How to keep it?

The clafoutis can be eaten lukewarm after removing from the oven. You can also eat it after refrigeration so that it becomes a little denser and therefore easier to cut into pieces.

The plum clafoutis can be preserved about 2 days in the refrigerator, preferably in an airtight bell to preserve its flavor.

Portion of plum clafoutis - Lilie Bakery

Other recipes to try

If you like fruit recipes, then I advise you to take a look at these other recipes from the blog:

If you make this plum clafoutis, feel free to rate the recipe below and tag @liliebakery on Instagram so I can see your beautiful clafoutis!

Plum clafoutis - Lilie Bakery
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4.6 on 7 votes

Easy Plum Clafoutis

Fondant and fruity, it's the light dessert of summer! With very ripe plums, it is a delight to prepare in a few minutes…
Prep time20 minutes
Cook time40 minutes
Total1 time
Recipe type: Dessert, Snack
Cuisine: French
Keyword: clafoutis
Yield: 6 people


  • 500 g prunes I chose red plums
  • 3 large eggs
  • 120 g granulated sugar dose to adapt according to your taste
  • 1 tbsp natural vanilla extract
  • 1 pinch of salt
  • 80 g all-purpose flour
  • 150 g whole milk
  • 150 g heavy whipping cream 30%
  • A knob of butter for the mold


  • Preheat the oven to 180° traditional heat. Generously butter a ceramic or glass mold (this is important for the clafoutis), mine measures 17x30cm.
  • Wash the plums, dry them then cut them in half to pit them. Cut each half into 3 or 4 depending on the size of your plums. The goal is to have slices that are neither too thin nor too thick.
  • Arrange these slices of plums in the bottom of the mold by making 3 columns (see my photos).
  • In a large bowl, whisk the eggs and powdered sugar. Add the vanilla and the pinch of salt then mix.
  • Sift the flour then add it to the dough in several times, whisking to avoid lumps.
  • Finally, incorporate the liquid cream and the milk in several times to obtain a smooth and liquid batter like pancake batter.
  • Pour this batter over the plums in the pan. Bake for about 35-40 minutes (this varies depending on the oven). The sides of the clafoutis should be golden brown. The center should bounce slightly off the finger when touched.
  • The clafoutis can be eaten warm or cold. Personally, I taste it after a little passage in the refrigerator!


This plum clafoutis will keep for about 2 days in the fridge, ideally in an airtight bell jar, to preserve it from fridge smells.
Did you make this recipe?Tag @liliebakery on Instagram so I can see the result :)
August 17, 2023
August 30, 2023



  1. Reply


    August 26, 2023

    Hello, thank you for sharing this recipe! Really very good! We ate two portions tonight with my husband…!!! :)
    Can't wait to eat it tomorrow morning for breakfast!! :))

    I couldn't make collons with the plums :)
    And the cooking time was longer. I expected to have the golden sides as specified in the recipe.

    • Reply

      Lilie bakery

      August 28, 2023

      Thank you Oxana! Yes you are right to expect it to be golden, because depending on the ovens, it is not the same cooking time. Glad you and your husband like this clafoutis! See you soon :)

  2. Reply


    September 1, 2023

    5 stars
    I made this clafoutis with Williams pears because I didn't have any plums: fine consistency and delicate taste, in short, a killer!!! I only used 90g of sugar and for us it was fine. To do again absolutely. Thank you for all your great recipes.

    • Reply

      Lilie bakery

      September 2, 2023

      Thank you very much Maryse, I am delighted that you like this clafoutis! See you soon ;)

  3. Reply


    September 2, 2023

    5 stars
    Little message to indicate that I made this clafoutis and that it is excellent!!
    Thank you for this delicious recipe

    • Reply

      Lilie bakery

      September 4, 2023

      Thank you very much Sofi for your message! I'm really happy that you like this clafoutis ;) See you soon

  4. Reply


    September 3, 2023

    Good morning ! Clafoutis tested and approved this weekend, with plums it changes cherries, it was excellent. Thanks for the recipe !

    • Reply

      Lilie bakery

      September 4, 2023

      Thank you very much Caroline! You're right, it's a change from cherries, and it allows you to enjoy all the seasonal fruits, see you soon :)

  5. Reply


    September 29, 2023

    Fabulous recipe!!

    • Reply

      Lilie bakery

      2th October, 2023

      Thank you very much Christophe! See you soon :)

  6. Reply


    28th October, 2023

    Thank you for this busy recipe for this afternoon.

  7. Reply


    March 9, 2024

    Nice recipe, quick and easy to make with children.
    Personally, as children are curious budding cooks and often give good advice I admit, we made two.
    Both from coetch plums from our home preserves.
    – the first classic while respecting your recipe.
    the second by replacing sugar, milk, fresh cream and vanilla flavoring with natural yogurt, a 300 g box of condensed milk and... a small spoonful of cinnamon.
    If the textures and softness are equivalent, the tastes and aromas are obviously different but…
    in both cases, as the children say:
    It's a Killer!!!.
    To be recommended and renewed without doubt and without moderation.
    We await your advice and opinions with curiosity and pleasure.
    Thank you for this little complicit moment of cooking and happiness and pleasure.

    • Reply

      Lilie bakery

      March 19, 2024

      Thank you very much Lolo for your feedback! Pastry is also about experiments in the kitchen which turn out well or not :) In any case it's great to test new textures on your side, see you soon :)


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