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deep-dish clafoutis?

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deep-dish clafoutis?

Robert Lauriston | Jul 12, 2011 05:16 PM

Anybody have a recipe for a double-thick clafoutis? I had a piece of one (see photo) at a restaurant near Vouvray, it was basically just a huge pile of sour Montmorency cherries loosely bound with a small amount of not very sweet batter. One of the best desserts I've ever had.

 
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