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Vivian's avatar

OMG I "accidentally" made a clafoutis over the 4th of July weekend. I never knew it was called this. My random recipe called it a "pie" even though it clearly is not. And someone once said, it sounds like this french sort of dessert that I don't know the name of. Now I know the name of it!

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Karen Bussen's avatar

I love this! Congrats on your clafoutis--it's such a wonderful and versatile dessert. I love it for its custardy quality and the fact that you don't have to put a ton of sugar in it. Did yours turn out well? I hope so! Thank you for writing me :-)

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Vivian's avatar

It turned out great. Except not the next day. It was super goopy and soooo disgusting. Which means we just need to eat the whole thing at one go. And that is not a problem.

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Karen Bussen's avatar

Haha and Yay! And yes, a clafoutis is meant to be devoured immediately and only with amazing people (or completely alone) 😃

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Vivian's avatar

I can never, ever make this if I am alone. 👀

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Debbie's avatar

hi, Karen

What are the measurements on the Emile Henry that you used for the clafoutis? I am looking to purchase one.

Thanks

Debbie

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Karen Bussen's avatar

hi there Debbie, I’m so happy to see your comment :-)

It’s 20cm x 20cm and it’s great! Happy baking and cooking!

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Debbie's avatar

Thanks, Karen. I have a clafoutis in the oven for dinner. Love to read your substacks.

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Karen Bussen's avatar

Sounds delish! And Oh Yes!!! I have a few other recipes on the Food tab if you want to check them out, and I love sharing ideas 👩‍🍳

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Karen Bussen's avatar

How was the clafoutis ?

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Debbie's avatar

It was wonderful. I used strawberries. Will you be sending us more recipes?

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Karen Bussen's avatar

Merci merci ❣️ You made my day ☀️

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