Both Nils Bertrand and I share this memory of having tasted or made a clafoutis once in our lives that was divine. We have driven our spouses crazy in our efforts to
We had originally featured it as part of our post on celebrating Quatorze Juillet (check out our other two popular recipes from this post). My only change is that I liberally sprinkle almond flour or powder after I have buttered the dish. If you melt the butter, it will give you a creamier and denser batter. In either case, I strain the batter through a sieve. I have made this with figs, Santa Rosa plums, prune plums, and cherries. And yes, the addition of rum or kirsch in the batter is a great touch, and my children loved it.
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After owning one of the best cooking stores in the US for 47 years, Nancy Pollard writes a blog about food in all its aspects – recipes, film, books, travel, superior sources and food related issues.
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