Weekend Breakfast Report: Triple Fruit Clafouti

We tried out Ann's cherry clafouti this weekend, and it was delicious. We are suckers for these big eggy, custardy pancakes - very similar to our recipes for Dutch Baby and Apple Pancake.

We didn't have nearly enough cherries for this though; we've been sneaking handfuls every day. So we used what we had - a few big, juicy cherries, a pint of blueberries, and a cup of tiny tart champagne grapes. The difference in fruit was wonderful - in one bite you get a massive cherry, a couple plump blueberries and a spattering of grapes that burst in your mouth. Highly recommended, and great cold from the fridge as leftovers.

Comments (7)

I've alway's wanted to try a clafouti but I'm allergic to milk products. Dose anyone know if this would work using soy products?

posted by Maryja on July 30th 2007 at 8:29am
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Maryja,
If you follow the links back, you'll see that the original recipe that used soy milk. This shoud take you directly there.
http://28cooks.blogspot.com/2006/06/sour-cherry-clafouti-since-i-have.html

posted by J on July 30th 2007 at 8:53am
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Thanks, J! What a great blog!

posted by Maryja on July 30th 2007 at 9:18am
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Awh Faith! I'm so glad you liked it! But it's not mine, really, it's the amazing food writer Roy Andries de Groot's recipe. I love the idea of 3 fruits and can't wait to try it, especially cold. I love it that way too!

posted by ann on July 30th 2007 at 3:16pm
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Funny that you posted this. I just made Clotilde's (Chocolate & Zucchini) oatmeal breakfast clafoutis yesterday with some fresh blueberries and some dried cherries & strawberries. :) I'll have to give this one a try soon.

posted by verily on July 30th 2007 at 5:41pm
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verily, I love Clotilde's oatmeal clafoutis! That freezes so well; in the winter I make big batches and freeze it in slices for breakfast.

posted by faith on July 30th 2007 at 6:06pm
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I've been making clafouti every weekend since cherry season started here (Swiss/France border area)... I have now switched to other stone fruits -- apricots, nectarines and amazing white peaches from Provence... This is the recipe I tend to use:

http://msglaze.typepad.com/paris/2006/06/cherry_clafouti.html

posted by mschatelaine on July 31st 2007 at 2:44am
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