Mirabelle Clafoutis with Freshly Milled Einkorn Flour

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BySarah | Grains & Greens Kitchen Posted on

This luscious Mirabelle & Einkorn Clafoutis turns fresh flour, warm vanilla and a touch of cream into the easiest dessert, that’s wholesome and SO delicious!

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Golden yellow mirabelle einkorn clafoutis cooling off on a black wire rack. The pan is surrounded by a green striped tea towel and lit by streaky sunlight.
Golden yellow mirabelle einkorn clafoutis cooling off on a black wire rack. The pan is surrounded by a green striped tea towel and a patterned blue ceramic serving spoon.

Friends, it’s time again.

Since rediscovering clafoutis a little over a month ago, it’s been making a steady reappearance in my kitchen. It’s just the kind of summer dessert you need in your life. The kind you can prepare in 10 minutes before you start dinner. It’s made with fresh summer fruit and a few staple ingredients. And while I absolutely adore my sourdough discard cherry clafoutis recipe, I’ve secretly been dreaming of a fresh flour version all along.

Einkorn flour, with its gentle, nutty flavor and its super soft texture (rub fresh milled einkorn between your fingertips sometimes — so soft!) is a favorite for using in desserts. While it can be a bit temperamental in traditional cake baking, its softer nature makes it perfect for clafoutis. With a texture somewhere between custard and cake, fresh milled einkorn clafoutis is incredibly tender and silky, with no trace of — for lack of a better word — “whole grain-iness”. It’s pure indulgence.

Why You’ll Love This Mirabelle Einkorn Clafoutis Recipe

  • Easy Weeknight Dessert: Quick to throw together before dinner.
  • Healthy Ingredients: Wholesome with fresh flour, eggs, whole dairy and just a touch of raw sugar.
  • Late Summer Treat: Use ripe, in-season fruit for the best flavor.
  • Impress Easily: Low effort, big WOW-effect. Nobody will guess it’s made with fresh flour!

Ingredients and Substitutions

Vibrant yellow green mirabelle plums, sliced in a 1-cup measure. Some are halved, some whole, one shows the tiny stone in the middle.
Vibrant yellow green mirabelle plums, sliced in a 1-cup measure. Some are halved, some whole, one shows the tiny stone in the middle.

Mirabelle Plums: Mirabelle plums are tiny, honey-sweet heirloom plums that are roughly the size of cherries. They’re popular across Europe and often find their way into jams and jellies.

If you’re in the US, chances are you’ve never come across mirabelle plums.

Despite persistent rumours online, they’re neither dangerous nor illegal. There is, however, a strict trade agreement protecting France’s mirabelle-growing regions, which also restricts the import and commercial sale of fruit grown outside of France. So unless you grow them yourself, they can be virtually impossible to find. But don’t worry…

There are plenty of other fruits you can use instead.

Einkorn Flour: I mill my own einkorn flour at home, but you can also use store-bought whole grain flour. All-purpose einkorn flour should work in a pinch, but I’d add a tablespoon or two more, to compensate for the missing bran and germ.

Half-and-half: Traditionally, clafoutis is made with whole milk, but I just love the taste of cream in the vanilla custard batter. You can use all whole milk if you’re out of cream, no problem.

Real Vanilla Sugar: A European baking staple, with visible flecks of vanilla and a strong aroma. If vanilla sugar is hard to come by, either use the scrapings of half a vanilla bean, or use vanilla extract instead. (I have yet to write my own post about how to make vanilla sugar. In the meantime, this article gives you a lot of options!)

Raw Cane Sugar: I use raw cane sugar for a wholesome ingredients list. Use any granulated sugar you like.

How to Make Mirabelle Einkorn Clafoutis (Step-by-Step)

01

Closeup of ivory white, freshly milled einkorn flour in a small Komo-branded bowl with a dark blue rim.

Preheat the oven to 175°C (350°F). Run whole einkorn berries through your grain mill (if using fresh flour), and generously grease a 9-inch/23 cm pie pan with butter. Set aside.

02

Topdown view of freshly milled einkorn clafoutis batter with tiny bubbles, resting in a metal measuring jug.

In a medium bowl or measuring jug, whisk together sugar, vanilla sugar (or extract), salt, eggs, and half-and-half. Add einkorn flour and whisk vigorously. Rest the liquid batter while you prep the fruit. (Don’t worry if it retains a few tiny lumps at this point. They will mostly hydrate and disappear as the batter rests.)

03

Mirabelle plums, resting cut side up in a greased pie pan, ready for the clafoutis batter.

Rinse and drain the mirabelles. Cut in half and remove the stones. Transfer to the greased pie pan, cut side up.

04

Fresh milled einkorn clafoutis batter being poured from a metal measuring jug into the preppep pan.

Once all the fruit is in the pie pan, whisk the batter again, to make sure nothing sticks to the bottom and to break up any remaining lumpy bits. Carefully pour the batter over the mirabelles. (If necessary, nudge the fruit back in place, so it’s evenly distributed.)

05

Top down view of a pie pan filled with halved mirabelle plums, floating in white einkorn clafoutis batter.

Bake on the middle lower rack for 45-50 minutes, or until the sides are puffed and a toothpick or knife plunged into the middle comes out clean.

06

Mirabelle Einkorn Clafoutis, baked in the pan with golden brown edges and juice fruit, cooling off on a black wire rack.

Cool on a wire rack for 30 minutes to settle. Serve warm or lukewarm.

Tips

  • Avoid Sticking: Eggs just love to bake in, so grease your pie pan generously!
  • Remove Stones: Depending on the particular tree and growing season, mirabelle plums may be small enough to fit into a cherry pitter. If not, just run a knife all the way around, twist, and remove the stones.
  • Rest the Batter: Freshly milled flour in particular benefits from a little rest time. It gives it a chance to hydrate properly, which makes a smoother, creamier clafoutis. Store-bought whole grain flour is a little less thirsty, but I still find it benefits from the rest here.

Variations

Clafoutis made with any fruit other than cherries is called a flaugnarde. But let’s not get too technical here: the name might be different, but it tastes just as delicious. Since mirabelle plums are rare outside of Europe, here are a few other options. Whichever fruit or berry you choose, use around 2 cups of prepped, bite-sized pieces (or however much you need to cover the bottom of the dish):

  • Cherries Choose sweet or sour cherries for a traditional French classic. (Pitting is optional!)
  • Plums I’m partial to damsons, but any purple or yellow plum is delicious.
  • Peaches or Nectarines A little less traditional but really worth it.
  • Apricots Choose smaller fruit if you can, or slice larger ones.
  • Berries Try blueberries, blackberries, raspberries, or any of your favorite berries. Equal parts strawberries & red currants was a particular favorite of mine this summer!

Update: I can’t stop making clafoutis, apparently. I have now tested this recipe with freshly milled spelt, soft wheat & store-bought buckwheat flour. You can follow the recipe as written, no changes necessary.

Golden yellow mirabelle einkorn clafoutis cooling off on a black wire rack. The pan is surrounded by a green striped tea towel and a patterned blue ceramic serving spoon rests in the pan, where a serving has already been spooned out.
Golden yellow mirabelle einkorn clafoutis cooling off on a black wire rack. The pan is surrounded by a green striped tea towel and a patterned blue ceramic serving spoon rests in the pan, where a serving has already been spooned out.

How to Serve, Store & Freeze Mirabelle Einkorn Clafoutis

Clafoutis is best enjoyed warm or lukewarm, while the fruit is still jammy from baking and the texture is smooth enough to spoon out like firm custard. Once it cools down completely, you can also slice it like cake and dust it with powdered sugar.

Leftovers keep well in the fridge for three to four days. Warming clafoutis slightly softens the texture, but if the weather calls for a cold treat, you can also enjoy it straight from the fridge.

As with any egg dish, I wouldn’t try freezing and thawing clafoutis, as it might cause separation issues. Even if you mill at home, this is such a quick recipe to throw together, so I’d skip prepping and freezing altogether.

More from the Grains & Greens Kitchen

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If you make this mirabelle einkorn clafoutis…

I’d love to hear how it turned out!

P.S. If you loved this recipe, you might want to try one of these, too:

happy baking!

Mirabelle Einkorn Clafoutis (with Freshly Milled Flour)

This luscious mirabelle & einkorn clafoutis is the ultimate healthy late summer dessert recipe. It turns fresh flour, warm vanilla and a touch of cream into the easiest stone fruit dessert that's wholesome, impressive and SO delicious!
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Golden yellow mirabelle einkorn clafoutis cooling off on a black wire rack. The pan is surrounded by a green striped tea towel and a patterned blue ceramic serving spoon rests in the pan, where a serving has already been spooned out.
5 from 1 vote
Prep Time:15 minutes
Cook Time:50 minutes
Total Time:1 hour 5 minutes
Servings:8
Calories:173kcal
Equipment
Ingredients
  • 65 g raw cane sugar - (⅓ cup)
  • 2 tsp vanilla sugar (or vanilla extract)
  • pinch of salt
  • 3 large eggs
  • 300 ml half-and-half (or whole milk) - (1¼ cup)
  • 70 g freshly milled Einkorn flour - (~½ cup)
  • ca. 300 g halved mirabelle plums (see post or notes below for swaps) - (2 cups)
Instructions
  • Preheat the oven to 175°C (350°F). Generously grease a 9-inch/23 cm pie pan with butter and set aside.
  • In a medium bowl or measuring jug, whisk together sugar, vanilla sugar (or extract), a pinch of salt, eggs, and half-and-half. Add einkorn flour and whisk vigorously. Rest the batter while you prep the fruit.
  • Rinse and drain the mirabelles. Cut in half and remove the stones. Transfer to the greased pie pan, cut side up. Whisk the batter again, making sure nothing sticks to the bottom and breaking up any remaining lumps. Carefully pour the batter over the fruit and nudge any pieces back into place if necessary.
  • Bake on the middle lower rack for 45-50 minutes, or until the sides are puffed and a toothpick or knife plunged into the middle comes out clean. Cool on a wire rack for 30 minutes to settle.
Notes
notes:
  • Avoid Sticking: Eggs just love to bake in, so grease your pie pan generously!
  • Remove Stones: Run a knife all the way around, twist, and remove the stones.
  • Rest Batter: Freshly milled flour benefits from a little rest. It gives the flour time to hydrate, which makes a smoother, creamier batter. Any tiny lumps will hydrate and disappear after the rest. Store-bought whole grain flour is a little less thirsty, but still benefits from the rest.
 
Variations:
  • Use 2 cups worth of prepped, different in-season fruits: peaches, plums, apricots, cherries or berries are all delicious.
 
Serve:
  • Best enjoyed warm or lukewarm, for jammy fruit and smooth texture.
  • Spoon out like firm custard while warm, or slice like cake once cooled.
  • Dust with powdered sugar if you want.
 
Store:
  • Leftovers keep in the fridge for three to four days.
  • Warming slightly to soften the texture.
  • Enjoy straight from the fridge for a cold summer treat.
  • Avoid freezing to retain texture.
Author: Sarah | Grains & Greens Kitchen
Calories: 173kcal
Tried this recipe?Let me know how it turned out!

Recipe FAQs

Clafoutis is best with ripe, in-season fruit. Frozen fruit is usually a little less aromatic (unless you froze in-season produce yourself!) and also a little more watery. If you want to give it a try, consider thawing and draining the fruit first, so it doesn’t dilute the taste of the batter.

Einkorn is an ancient grain that behaves a little different than other modern or ancient grains. It is less absorbent, so if you choose to swap in a different grain, reduce the amount of flour a little, so the clafoutis doesn’t get too firm. Choose a softer grain like spelt, or soft wheat when making the swap.

Update: I have tested this recipe as written with freshly milled soft wheat, spelt and store-bought buckwheat flour and it worked out fantastic, no changes needed.

Feel free to use store-bought einkorn flour if you have access to it. Using whole grain flour should be an easy swap. If you want to use all-purpose einkorn flour, you may need to use a little more flour, since refined flour absorbs less liquids. You could also try white spelt flour — it absorbs more than einkorn but less as a white flour — but I haven’t tested it myself yet!

Yes! I have tested the recipe as written with store-bought buckwheat flour and it was soft, sweet & delicious.

Golden yellow mirabelle einkorn clafoutis cooling off on a black wire rack. The pan is surrounded by a green striped tea towel and a patterned blue ceramic serving spoon rests in the pan, where a serving has already been spooned out. On-image title: "Mirabelle Einkorn Clafoutis, Fresh Flour Optional"

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5 from 1 vote

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2 Comments

  1. 5 stars
    This is addictive! I tried it with strawberries and red currants because the Mirabellen in the supermarket all looked kinda greenish. Best decision ever! Soo good! I used Einkorn and a little bit of spelt flour as well as half whole milk, half heavy whipping cream. I will definitely make this again. And it’s quick to make.

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