Buckwheat Plum Clafoutis
Easy recipe for a delicious, rustic and gluten-free buckwheat plum clafoutis.
EQUIPMENT
- 1 8 inch (20 cm) round baking pan
INGREDIENTS
- 500 g plums
- 80 g buckwheat flour
- 80 g sugar
- 140 ml milk
- 4 eggs
- 50 g butter
- 1 tsp salt
- 1 tbsp cinnamon
- 1 tbsp rum (optional)
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INSTRUCTIONS
- Preheat the oven to 356°F / 180°C. Wash the plums and remove the pits. Leave the skins on — they add flavor and color. No need to slice them perfectly; rustic chunks bake up juicier and tastier.
- Prepare an 8-inch (20 cm) round cake pan. Line the base with parchment paper and grease the pan well with butter, making sure to coat the sides for even browning.
- In a bowl (or food processor), whisk together the softened butter, buckwheat flour, eggs, sugar (if using), milk, and a pinch of salt until smooth. If the butter is cold, melt it gently before mixing so it blends in properly.
- Place the plums into the pan and sprinkle with cinnamon. For extra flavor, drizzle over a little rum and toss lightly so the fruit is evenly coated.
- Pour the buckwheat batter over the plums. Bake for 45–50 minutes. If the top browns too quickly, cover loosely with parchment paper or foil.
- The clafoutis is ready when the top is golden and the plum juices bubble at the edges. Run a knife around the sides to loosen, let it cool slightly, then slice and serve. Dust with powdered sugar or scatter sliced almonds on top, if you like.
NOTES
- Use ripe, juicy plums for the best flavor and natural sweetness. Leave the skins on for color and taste — they melt right into the batter as it bakes.
- Grease your pan generously with butter, both the bottom and sides, to prevent the clafoutis from sticking and to give it a golden edge.
- If your plums are very sweet, you can reduce or skip the sugar, or swap it with honey or another sweetener.
- Make sure the sugar is at room temperature when mixing the batter so it blends evenly.
- Cover the pan loosely with foil or parchment paper if the top begins to brown too quickly.
- The clafoutis should come out golden around the edges with a soft, custard-like center. Every oven is different, so start checking at about 40 minutes.
- Frozen plums are okay to use — no need to thaw them completely, just enough so you can arrange them easily in the pan.
- Vegan version: use flax or chia “eggs” in place of regular eggs, plant-based milk instead of dairy, and coconut oil in place of butter. The texture will be softer but still delicious.
- Add extra fruitiness by mixing plums with peaches, apricots, nectarines, grapes, or blackberries. A handful of raisins makes it sweeter and jammy.
- For an extra crunchy clafoutis, scatter chopped nuts (almonds, walnuts, or hazelnuts) over the batter, or finish with sliced almonds instead of powdered sugar.
- If you wan't it lighter, replace part of the buckwheat flour with almond or coconut flour and shorten the baking time a little — you’ll get a softer, cake-like texture.
- For a sweet-and-savory twist, cut back the sugar and sprinkle in goat cheese or feta. The salty bite with the plums is divine.
- Spices like cinnamon, cardamom, nutmeg, or a pinch of ginger add warmth and depth that make plums shine.
- Storage: Wrap your clafoutis in aluminum foil or keep it in an airtight container, and it will last up to four days in the fridge. For more extended storage, freeze it for up to three months. Reheat in the oven or microwave until warm and fragrant, almost as if it were freshly baked.
NUTRITION
Serving: 280g | Calories: 389kcal | Carbohydrates: 52g | Protein: 10g | Fat: 17g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.4g | Cholesterol: 195mg | Sodium: 741mg | Potassium: 439mg | Fiber: 5g | Sugar: 35g | Vitamin A: 1046IU | Vitamin C: 12mg | Calcium: 108mg | Iron: 2mg