Clafouti reportJulias recipe
Ok, so I got back in the clafouti saddle again with much better results. This time I used Julias recipe posted by LisaN. Thanks Lisa
Since its Julias recipe and I cant resist experimenting, I added about 2 T melted butter to the batter. I also added apricots because I had some and I knew they would be good with the cherries, if not strictly authentic. It was delicious. Like the last clafouti, it was more custardy than cakey, but it was a tender, smooth custard, not the hard, jiggly flan- like custard of my first try. The sugar level was more to my taste as well. The other one was not sweet enough. I still want to do better. It wasnt as good as the clafouti I had at Chez Papa. I would like a little more lift and a little more cakiness. Next time I think Ill add just a tad bit more flour and a teaspoon of baking powder. If anyone else tries this recipe, my baking time was 45 minutes rather than 1 hour. I made this for the same friends that I made the first clafouti for and everyone was much happier. It looks good too. Photo was taken about 20 minutes out of the oven. Last summer I made Julias galettes for every gatheringwith better results each time. This summer, I guess its going to be Julias clafouti.