Dave Smith wrote:
> Jean B. wrote:
>> Bob Terwilliger wrote:
>>> sf wrote:
>>>
>>>>> clafoutis
>>>>
>>>> To be perfectly honest, I've only eaten that once and it was plum.
>>>
>>> I've made clafoutis with cherries, peaches, plums, and caramelized
>>> pears. The authentic Limousin clafoutis is made with cherries,
>>> though. It's one of the best uses I know for sweet cherries. (Sour
>>> cherries have better uses, most of them involving chocolate.)
>>>
>>> Bob
>>
>> Would you post your tried formula, Bob? I have meant to make clafouti
>> for many years....
>>
>
> There are lots of them available on line. I have tried several and they
> are all good. It basically a crepe batter. Grease a baking dish,
> sprinkle with sugar, put the fruit in the bottom of the dish, pour
> batter on top, bake and serve warm or cold. It is like a cross between a
> crepe and a custard. It takes just a few minutes to prepare and they are
> delicious.

Yes, I actually have a lot of (untried) recipes. I was hoping for
a TNT one.

--
Jean B.