For the past couple of CSA weeks we have been getting a handful of small, sweet plums. Since we had a bunch, I wanted to do something more than just eat them plain, so I started flipping through cookbooks until I found a recipe for Plum Clafoutis. While I had never heard of it before, the picture in Joanne Chang's Flour cookbook looked delicious, and the all ingredients were something I had on hand - reason enough!
Traditionally, clafoutis is made with black cherries, but obviously you can use just about any fruit. The batter is said to be more like a pancake or a flan-like consistency, so I was curious to see the final product.