A clafouti is an oven baked crepe that is a great dessert any time but especially when you don't want to spend time in the kitchen. I love it with juicy plums and also figs.

3 eggs

1/2 cup granulated sugar plus 2 tablespoons

1/4 cup all-purpose flour

Pinch salt

1 cup milk

1 teaspoon vanilla

2 tablespoons melted butter

12 ounces blue plums

2 tablespoons brandy

2 tablespoons icing sugar

Preheat oven to 425 F.

Beat together eggs and ½ cup sugar. Add flour, salt, milk and vanilla and 1 tablespoon butter. Process until smooth. Allow mixture to sit for 30 minutes while marinating plums. Whisk together before pouring over plums.

Halve plums and remove pits. If plums are large, cut in quarters. Toss with remaining 2 tablespoons sugar and pour over brandy. Marinate for 30 minutes.

Brush an 8 or 9-inch skillet or a quiche pan, with remaining 1 tablespoon butter. Lay plums cut side down in dish pressing them close together. Pour over marinating juices.

Bake for about 15 minutes. Lower heat to 375 F and bake for 15 to 20 minutes longer or until slightly puffed but still wiggly in centre. Sprinkle with icing sugar just before serving. Serve warm. Serves 4 to 6