Comments on: anything-but-clementine clafoutis

By: Rebecca

Rebecca — Thu, 29 Mar 2012 01:42:06 +0000

Oh, man. It was bad. Garbage can gets dessert tonight. :(

By: Rebecca

Rebecca — Thu, 29 Mar 2012 01:37:40 +0000

I just pulled this out of the oven, and after reading the comments I’m nervous…I didn’t remove all the little section-encasing membranes. I used extremely sweet navel oranges in the hopes that the larger sections wouldn’t get as dry (but I had this weird issue with the segments floating in the batter, giving the whole thing a sort of bloomin’-onion appearance). Oh, well. Would love to try this with raspberries or sweet black cherries.

By: Taryn

Taryn — Mon, 28 Feb 2011 03:14:08 +0000

I made this for a birthday dinner yesterday with fresh figs from my neighbours garden. They were a little underripe so I boiled them in port and brandy with vanilla essence & cinnamon sugar, then let them sit overnight. The result was delicious! the baked custard was sensational and it was a hit with the whole family. Thanks for the recipe!

By: Karley

Karley — Sat, 12 Feb 2011 11:59:58 +0000

Just did the clafoutis but with blood plums and blackberries – delicious!! Totally agree re citrus being baked!!! I have sooooo many nectarines and blood plums that I don’t know what to do with them all – will have to start getting a bit more creative and fast!
Thanks Deb :)

By: natralove

natralove — Sat, 22 Jan 2011 18:10:19 +0000

ok i just did this for my employer i improvised a little with the clementines i took the pulp out along with the seeds added a little sugar thinking of adding a dash of orange zest or brandy or vanilla extract

By: ann

ann — Wed, 12 Jan 2011 16:11:15 +0000

i agree with rebecca66 and emelie65. supremes would have worked a lot better. it’s worth another shot.

By: Louise

Louise — Sat, 24 Jul 2010 18:58:51 +0000

Long time lurker, first time posting. I cannot not post! I just made this with fresh Strawberries and Blueberries. Luckily I cut the recipe to a 1/3 because I ate the WHOLE pan, OK 6 inch glass pie dish… that’s not a lot right? I could not stop myself – dollops of Greek yogurt. Absolutely delish, will be my go to breakfast for lazy weekends… thanks Deb.

By: Rebecca

Rebecca — Wed, 30 Jun 2010 14:56:52 +0000

Have you tried this recipe with your fresh Clementines cut into supremes? I would instinctively do this just to get the orange pith (which can add a hint of bitterness) & skin (which do not have a fun texture to most people) out of the recipe.
http://www.youtube.com/watch?v=AjOEGQ18F-A
I didn’t read all of the comments, so forgive me if I am suggesting something redundant.

By: Emilie

Emilie — Wed, 05 May 2010 19:54:58 +0000

the first time i had clementine clafoutis was at my adopted grandmother’s (Meme) in strasbourg, france. she made it like it was no big deal, and sprinkled some coconut on top when serving, and it wasn’t too sweet, really liked it. one thing i did notice was she used canned tangerines (had no idea they were available in france. the cake part was really light and fluffy (made me think, when i learned about clafoutis later on, that maybe it wasn’t that). but one thing i noticed, especially from the pictures here and from meme using canned tangerines, i think the fruit should have no skin or membranes on them for it to work, i think the clementines need to be cut apart like how jacques pepin always does it when making fruit salad.

By: Lindy

Lindy — Thu, 25 Feb 2010 18:17:05 +0000

My first clafoutis last week was apple, and had much less sugar (from a different recipe). I found that it made an excellent breakfast for the next few days: fruit, eggs, milk, low sugar; it seemed pretty logical!