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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.
Prep Time:15 minutes
Cook Time:50 minutes
Total Time:1 hour 5 minutes
Equipment
  • 9-inch pie dish - (or other 1 quart/1 litre baking dish)
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.
Servings: 8
Calories: 173kcal
Author: Sarah | Grains & Greens Kitchen