Is there anything that pairs ease and elegance together more perfectly than clafoutis? The simple baked French dessert is a beautiful way to highlight the fruits of the season—and when it comes to this Plum Lavender Clafoutis, that includes the flowers of the season as well.
This summer dessert comes from the creative mind of Cassie Winslow. Her cookbook, Floral Provisions: 45+ Sweet and Savory Recipes, is a testament to the artistry that’s alive in the practice of cooking with flowers. Its pages contain no shortage of ideas for sweets, treats, and pantry staples, but among my favorites is this step up to the humble clafoutis. The lavender and Rose Salt whisked into the batter give it all a light, floral touch, and it’s a reminder that there’s endless brilliance to be found in baking. Below, Cassie shares a bit of insight into the magic of this summer dessert.
“The end result is so delicious and pretty, and it’s the perfect way to use up any leftover fruit, especially in the middle of summer. And pairing lavender with stone fruit? A match made in heaven.”
Scroll on for Cassie’s Delicious Plum Lavender Clafoutis
Reprinted from Floral Provisions: 45+ Sweet and Savory Recipes by Cassie Winslow with permission from Chronicle Books, 2022. Photographs © Naomi McColloch.
For the Plum Lavender Clafoutis
- 1 tsp unsalted butter, for greasing the skillet
- 15 oz [430 g] sliced plums
- 2/3 cup [130 g] granulated sugar
- 4 large eggs
- 1/2 cup [70 g] all-purpose flour
- 1 tsp crushed lavender petals
- 1/4 tsp Rose Salt or Chamomile Salt
- 1 1/2 cups [360 ml] whole milk
- 1 tsp vanilla extract
- 1 Tbsp confectioner's sugar
- Preheat the oven to 350°F [180°C]. Evenly butter the bottom and sides of a large cast-iron skillet.
- In a large mixing bowl, toss the plums with half of the granulated sugar. Assemble the plums in the cast-iron skillet however you fancy.
- In the same large mixing bowl, whisk together the eggs, flour, lavender, Rose Salt, and the remaining granulated sugar until well blended.
- Add the milk and vanilla and whisk until just combined.
- Pour the mixture into the skillet over the plums and bake for about 50 minutes or until just set. Let cool for about 10 minutes.
- Using a fine-mesh sieve, sprinkle confectioners' sugar over the top. Serve immediately.
- 1/4 cup [5 g] dried rose petals
- 1/2 cup [100 g] fine sea salt
- In a food processor or spice grinder, grind the rose petals for 5-10 seconds, checking the petals regularly until they resemble small flakes. Be sure not to grind them into a powder.
- In a small bowl, stir together the salt and rose petals. For optimal flavor, wait about 1 week before using, though you can use immediately if needed.
- Store in an airtight container at room temperature for up to 1 year.
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