Summer Fruit Clafouti
This classic French dessert gets its musical name from the Occitan word for "to fill up" (the batter). You'll feel French
just talking about it.
The pronunciation may be tricky, but the technique is not: Skip the whisk in favor of assembling the thick custard in a blender,
then pour over the summer's favorite fruits.
Our version features apricots, pluots, or plums steeped in sweet wine. Serve warm with vanilla ice cream.
Recipe: Summer Fruit Clafouti
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