Classic French Clafoutis

[takadi]

Sounds like hyperbole. I'm pretty sure earthenware may be ideal but the same thing could be accomplished in any cast iron pan or ceramic baking dish.

[Katie Meadow]

I've baked clafoutis in a variety of pans and they always come out nicely. Very forgiving type of dessert, I think. I've often used a ceramic deep dish pie pan (glazed) just because it is simple and looks nice and is at least 10" in diameter.

[weinoo]

Allrighty - back to clafoutis. The incomparable David Lebovitz recently wrote about clafoutis on his web site.

 

Forced me to go out and make me some. First, with local cherries. And then, with local apricots.  And in a couple of different cooking vessels, though all in my Cuisinart Steam Girl. But, I didn't bake them with steam. That'll be my next experiment, I suppose. In the meanwhile, I liked the cherry clafoutis I made in a cazuela best of all. And I only changed Lebovitz's recipe a smidge.

 

Clafoutis Season.

[AAQuesada]

Allrighty - back to clafoutis. The incomparable David Lebovitz recently wrote about clafoutis on his web site.

 

Forced me to go out and make me some. First, with local cherries. And then, with local apricots.  And in a couple of different cooking vessels, though all in my Cuisinart Steam Girl. But, I didn't bake them with steam. That'll be my next experiment, I suppose. In the meanwhile, I liked the cherry clafoutis I made in a cazuela best of all. And I only changed Lebovitz's recipe a smidge.

 

Clafoutis Season.

Love David! just wanted to share my goto recipe from Fanny Zannoti's old website foodbeam. Really excellent, This time of year plums are good in clafoutis, been getting some excellent ones this year. 

 

http://www.foodbeam.com/2008/03/26/hoping-for-happy-accidents-le-clafoutis-de-ma-grand-mere/

[FrogPrincesse]

Allrighty - back to clafoutis. The incomparable David Lebovitz recently wrote about clafoutis on his web site.

 

Forced me to go out and make me some. First, with local cherries. And then, with local apricots.  And in a couple of different cooking vessels, though all in my Cuisinart Steam Girl. But, I didn't bake them with steam. That'll be my next experiment, I suppose. In the meanwhile, I liked the cherry clafoutis I made in a cazuela best of all. And I only changed Lebovitz's recipe a smidge.

 

Clafoutis Season.

 

I think David Lebovitz omitted an essential ingredient - the kirsch!

I haven't tried his version but Anthony Bourdain's recipe in Les Halles is quite good.