A clafoutis is really a classic French dessert made with cherries baked in a custardy/crepe-like batter, but I just as often want eat it as a decadent breakfast. You can use pretty much any kind of fruit, stone fruits are an obvious choice, but berries, apples, pears all work well.
I saw a picture of Le Coucou's version, where the fruit is served on top as a compote rather than being baked with the batter and it looked amazing. I copied the idea for this clafoutis, where the greengages are baked with honey and spooned over the clafoutis after its done baking.
Greengages, or Reine Claudes, are my favourite plums. The small green or red plums don't look like much, but they have an amazing honeysuckle sweetness that goes so well with warm spices.
This clafoutis is quite a sweet treat, so serving it with creme fraiche or whipped cream and grated citrus zest brings a nice balance to it.
Nutmeg and vanilla clafoutis with honey baked greengages
Two 16,5 cm/6.5 inch clafoutis, or one 30cm/12 inch clafoutis
150g all purpose flour
75g granulated sugar
1 tsp. pure vanilla powder
½ tsp. fresh grated nutmeg
¼ tsp. salt
4 large eggs, lightly beaten
500ml whole milk
50g melted butter + extra for greasing the pan
Honey baked greengages
450g pitted, quartered greengages
2 Tbps. mild runny honey
1 tsp. melted butter
Preheat oven to 190C/375F.
Stir together flour, sugar, salt and spices in a mixing bowl. Add in eggs, milk and melted butter and whisk to a smooth batter.
Grease your skillet/skillets well with butter and pour in the batter. Bake for 40-45 minutes for the smaller skillets and 55-60 minutes for the large.
When nearing the end of the bake, mix the plums with the honey and butter and transfer to a ovenproof dish. Bake for 15 minutes and allow to cool slightly.
Spoon the plums and honey syrup over the clafoutis and allow to cool slightly. Serve with either whipped cream or crème fraiche. Grate over lemon or lime zest and serve.