- Joined Mar 14, 2010
I included a Clafoutis recipe in my cookbook (please forgive the mention, it's A Taste of Heaven: A Guide to Food and Drink Made by Monks and Nuns if anyone is interested) and have been crazy frustrated by it ever since. It's really more of a custard than a clafoutis. I tried adding more eggs, tried it with and without the pear brandy, tried different kinds of pears--all kinds of variations. Then I went in search of other clafoutis recipes. Found one that turned out like popovers; made it with raspberries and it was OK, still not great. I have one more recipe to try before giving up on making a great clafoutis at home (I love Bittersweet Bakery's version in Chicago). Any suggestions? Thanks for your help.