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Plum Lavender Clafoutis

  • Author: Cassie Winslow


An easy, just-sweet-enough dessert that’s perfect for capping off any summer gathering. 


Units Scale

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

For the Rose Salt

  • 1/4 cup [5 g] dried rose petals
  • 1/2 cup [100 g] fine sea salt




For the Plum Lavender Clafoutis

  1. Preheat the oven to 350°F [180°C]. Evenly butter the bottom and sides of a large cast-iron skillet.
  2. 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.
  3. In the same large mixing bowl, whisk together the eggs, flour, lavender, Rose Salt, and the remaining granulated sugar until well blended.
  4. Add the milk and vanilla and whisk until just combined.
  5. 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.
  6. Using a fine-mesh sieve, sprinkle confectioners’ sugar over the top. Serve immediately.

For the Rose Salt

  1. 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.
  2. 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.
  3. Store in an airtight container at room temperature for up to 1 year.