Comments on: Blueberry Clafoutis

By: Amanda Williams

Amanda Williams — Sun, 14 Mar 2010 22:13:28 +0000

This is more eggy than cakey, and I have to say not that tasty. I’m thinking add some salt and vanilla perhaps, since it’s more of a custard pie. Not sure I would even try it again.

By: Eve

Eve — Thu, 04 Mar 2010 06:23:27 +0000

So, does this turn out eggy and dense or more cake-like?

By: Noelle

Noelle — Tue, 16 Feb 2010 15:08:49 +0000

I made this yesterday for breakfast. It was much better after it had cooled for 20 minutes or so. Fresh out of the oven it was just OK. I’m really not sure why.

By: Keeper of the Home : Real Food Recipe Roundup: January

Keeper of the Home : Real Food Recipe Roundup: January — Thu, 28 Jan 2010 11:02:05 +0000

[...] Blueberry Clafoutis [...]

By: Helen

Helen — Thu, 27 Aug 2009 00:51:19 +0000

Do you think one could replace the sprouted flour with say almond flour???

By: Local Box Meal Plan: August 24-28 « A Greenling Blog

Local Box Meal Plan: August 24-28 « A Greenling Blog — Tue, 25 Aug 2009 18:04:36 +0000

[...] When we get back, I’ll use the canary melon and limes to make agua fresca (probably add some ginger to cut through the sweetness) and a blueberry clafoutis. [...]

By: Antioxidant Rich Indulgences | The Nourished Kitchen

Antioxidant Rich Indulgences | The Nourished Kitchen — Mon, 24 Aug 2009 14:10:09 +0000

[...] of my favorite antioxidant-rich indulgences is blueberry clafoutis (see the blueberry clafoutis recipe).Â Slightly sweet and brimming with blueberries, blueberry clafoutis is perfect served for brunch [...]

By: Jenny

Jenny — Tue, 20 Jan 2009 15:35:03 +0000

Yeah … not a pretty dish, but a very tasty one.

By: George

George — Sun, 18 Jan 2009 19:09:35 +0000

I bet this is one of those meals that doesnt look too appetizing but is soooo tasty.

Cant wait to try it myself.