Cranberry Clafouti
This simple batter is similar to pancake batter. Poured in a pan with fruit, it bakes into a creamy custard.
Martha Stewart Living, November 2011
148 Ratings
- 5 star values: 34
- 4 star values: 38
- 3 star values: 55
- 2 star values: 17
- 1 star values: 4
Anonymous
Rating: 5 stars
I make this every Christmas for our annual GNO holiday gathering & it is always a hit, and it looks very festive too. Thanks Martha.
Anonymous
Rating: Unrated
Love this! The combination of the rich, sweet custard with the tart cranberries is wonderful. And it it so easy and quick to make! And lovely to look at too!
Anonymous
Rating: Unrated
Simply devine all through the winter months I make this. But this summer we had a abundance of peaches, so I tried this recipe http://www.chefmorgan.com/peach-and-tarragon-clafoutis-clafouti-aux-peches-et-estragon
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Anonymous
Rating: 1 stars
I love clafoutis and have made several. Didn't like this one - way too rich with all the cream. Came off more like a fatty egg custard than the slightly more 'cakey' clafoutis I am familiar with. Flavor is nice - I sprinkled the cranberries with 1/2 tsp each cinnamon and cardamom. Just didn't care for the texture due to the high fat content. There are better clafouti recipes out there
Anonymous
Rating: 5 stars
Really easy to make, we enjoyed the leftovers (not that there was much) with coffee the next morning. The contrast between the batter and the tart, bright cranberries is very appealing and delicious.
Anonymous
Rating: 5 stars
I made this for a Halloween luncheon today. It was a HUGE hit! It was tart and creamy, yet refreshing. Easy to make, too. Right up my alley. Can't wait to make it again.
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