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Secret to Clafoutis

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Secret to Clafoutis

Middydd | Nov 28, 2003 12:48 PM

I'm not getting it. It seems to be so simple to make Clafoutis. Just a thin batter poured over fruit, don't overcook.

I've ended up with rubbery versions and versions that just aren't creamy. What's the secret to creamy luscious Clafoutis?

I had the ultimate version this summer in New Jersey at the Balthazar Bakery outlet (thanks to Chowhounds for the tip on the location of this treasure). Creamy, perfect Clafoutis. I want to duplicate their results.

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