“In France, there’s almond flour in everything—except clafoutis,” Belinda Leong says about the rustic dessert of fruit baked in batter. Bucking tradition, she includes the flour in her clafoutis to add texture to the custardy interior. Slideshow: More French DessertsRecipe from Food & Wine America's Greatest New Cooks
I don’t understand how others could give this five stars. It was way too eggy and had very little flavor. So so disappointing.
Ive made about 10 Clafoutis from different recipes over the past year and this one is hands down my favorite! Today I made it in a springform 12 in pan with 2 pints fresh blueberries and served warm with vanilla ice cream, my guests were slayed😍
Very nice recipe. I had to make numerous adjustments as I didn't have the proper pan which changed the cooking timing. The recipe is very forgiving when it comes to technical errors. I had to grind my almond flour which was not as fine as I thought it should be, but I actually preferred the texture it gave to the dish. I used fresh dark cherries and pitted them which I had never done before. Even though, I would only choose the fresh over canned in the future. Since my dish was baked in a springform pan it was deeper and the cherries tended to sink. I baked it a little longer at a lower temp and checked for it to set up. Removing it from the oven promptly.. I whipped some heavy cream adding some mascarpone, sugar, and vanilla and almond extracts. This was served along side the very oven warm clafoutis. We couldn't wait for it to cool!!
How may and what type of cherries?
