Mirabelle plum clafoutis


A classic French clafoutis is made with cherries, but have you ever tried this amazing version with mirabelle plums?

1 hour 8 people Pie and cake
Mirabelle plum clafoutis


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  • 750 gram mirabelle plums
  • 100 gram all-purpose flour
  • 1/2 sachet baking powder (about 7 gram)
  • 4 eggs
  • 125 gram sugar
  • pinch of salt
  • 25 gram dairy butter
  • 250 ml fullfat milk
  • 1 sachet vanilla sugar
Mirabelle plum clafoutis ingredients
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Kitchen equipment

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  • cherry pitter
  • pie dish
  • silicone kitchen brush
  • oven
  • small saucepan
  • standmixer


1 hour 8 people Pie and cake

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Preparation -- 15 minutes

Rinse the mirabelle plums and use a cherry pitter. If you're using a large variety you can use a small knife to remove the pits. Coat the pie dish with butter and pre-heat the oven to 180 degrees Celsius or 350 degrees Fahrenheit.

Combine flour, baking powder and salt. Melt butter in a small saucepan and set aside. Combine 4 eggs, sugar and vanilla sugar in the bowl of your standmixer.

Mix for a few minutes and then gradually add the milk, flour, baking powder and a pinch of salt. Add melted butter and combine until you've reached a smooth batter. 

Mirabelle plum clafoutis
Mirabelle plum clafoutis

Finishing the mirabelle plum clafoutis -- 45 minutes

Divide the batter over the pie dish. Divide the mirabelle plums on top and bake this lovely clafoutis for about 45 minutes, or until the batter is golden brown. A clafoutis tastes best when it's still warm, enjoy!

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