French Fridays: Clafoutis, Southwest France style (for #Winophiles)

Prune Armagnac Clafoutis on eatlivetravelwrite.comIt’s le 14 juillet (Bastille Day for those of you who are not en France!). So what better way to celebrate French Fridays than with a quintessentially (Southwest) French dessert – with Armagnac and prunes! Our little rental home (maison de la fontaine) is situated in the heart of prune country (you might have heard of les pruneaux d’Agen) and just a little bit outside true Armagnac country (though definitely within reach!) and these are two ingredients you’ll see over and over again (one of our favourite desserts at the Nérac night market is a prune and Armagnac ice cream 🙂 Mmmm…

Clafoutis isn’t a dish from Southwest France per se (it’s more associated with the Limousin region) but a version of it is. It’s called Millassous and it’s made with both flour and a touch of finely ground cornmeal. According to Kate Hill who first introduced me to this variation, this is clafoutis, Gascon-style and, with a touch of Armagnac I thought it would be the perfect dish to 1. celebrate “my” region, 2. celebrate le 14 juillet and 3. prepare me for tomorrow’s Winophiles Twitter chat which is all about Southwest France and the wines from this region! Tomorrow, I’ll be posting an Armagnac primer right here so keep a look out for that! (Edited to add: Armagnac: A Primer).

This recipe is for two tiny clafoutis and it comes together really easily – no special equipment required. The perfect way to satisfy your craving for something from the Southwest!

Prune-Armagnac clafoutis
Prep time
Cook time
Total time
Clafoutis - Southwest France style with prunes and Armagnac.
Recipe type: Dessert
Cuisine: French
Serves: 2
  • 75g pitted prunes (approx. 8 large)
  • 3 tablespoons Armagnac
  • 1 large egg
  • 120 mL (1/2 cup) milk
  • ½ teaspoon pure vanilla essence
  • 1½ tablespoons all purpose flour
  • 1½ tablespoons fine cornmeal
  • 2 tablespoons granulated sugar
  • icing sugar, for dusting
  1. Roughly chop the prunes and soak them in the Armagnac for approximately 1 hour.
  2. Preheat the oven to 375˚F. Place the ramekins on a baking tray lined with parchment paper.
  3. Whisk the egg, milk and vanilla together until combined.
  4. Add the flour, cornmeal and sugar and whisk until smooth.
  5. Strain the prunes and place them in the ramekins.
  6. Pour the custard over the prunes.
  7. Bake for 20-25 minutes or until the custard is puffed and just set on top.
  8. Remove from the oven and cool on a wire rack to room temperature.
  9. Sprinkle with a little icing sugar to serve.
I used ramekins that were 12cm in diameter x 3 cm high with a capacity of 160 mL (2/3 cup). For deeper ramekins you might need to adjust the baking time.
Note that the prep time includes soaking the prunes in Armagnac.

Clafoutis or Millassous isn’t much to look at but this version got an enthusiastic two thumbs up from my neighbour here in Nérac who is a fan of all things Armagnac!

Armagnac Prune clafoutis on eatlivetravelwrite.comHappy (French) Friday! Bonne Fête Nationale! Bon weekend!

French Winophiles Explore Southwest France

Take a look at all the discoveries made by our Winophiles group!

Join our chat on Saturday July 15th 2017 at 10-11am CDT (11am EDT, 8am PDT, and 1700 hours in France)! See what we think of Southwest France, and tell us about your experiences with the wine, food, or travel in the region! Simply log into Twitter and search for the #winophiles tag, and you’re in!

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15 thoughts on “French Fridays: Clafoutis, Southwest France style (for #Winophiles)”

  1. Haven’t made a clafoutis for a few years – must give this one a try out Mardi. AND it gives me an excuse to visit the bottle-o to buy Armagnac- hopefully not too upmarket for Mount Isa 😀

  2. After Neil’s post, I went and purchased my first bottle of Armagnac. Now I guess I’ll need to make some Clafoutis. I’ll let you know how it goes!
    Thanks to both you and Neil for participating, you’re welcome to become regulars if you’d like!

  3. Simple and delicious – a culinary postcard from South West France! Thanks for sharing your recipe with us; so glad you joined the #winophiles this month. Hope to see you in August!

  4. I have a love affair going on with les pruneaux d’Agen, think clafoutis needs more respect, and am on a new adventure to explore Armagnac. Your combining the three is brilliant, and I imagine quite delicious. Thanks for sharing it, happy you joined the #winophiles ;-D


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