I've been making clafouti for almost a year now. Saw it on the food channel and it looked so easy. One thing I'm still not sure of though, how to store it if it's not all eaten that night, and how long is it good for? I've been making it with blueberries since they came in, and I have made it with rasberries, and blackberries. I look forward to your video.
You can just refrigerate it. Then I would use the microwave to just take the chill off. Should keep a couple days, but after that I would look for a new recipe!
lol, sometimes I make it for the people in the office, it never needs to sit for more than one evening. I was just wondering if it should be in the fridge or the is it like bread pudding, and can sit out. Thanks for answering. You have a great site, and I've learned some great things in the short time I've been coming here.
Yes, sitting out for one evening is no problem. Thanks for watching!
Grandma was making great ones - we used to call it "bublanina" ("bubly cake"- dont ask why). The only thing I disliked were the cherry pits - grandma did not like to pit her cherries so one had to bite with care...I recommend using tart cherries if you can get them - it produces much more interesting flavor than with the crunchy sweet ones.
Da-rool! Can't wait for the demo video. I just hope it's simple enough for kitchen-impaired me to pull it off!
Hi Chef John - Love the blog. Here on the West Coast we only get Bing cherries, red or white. Will they work for this dish?
any fresh cherry works, any fresh fruit for that matter.
Hi Chef John.. :) i LOVE!!! your recipes! :Dthankyou so much for sharing.
Yum Yum Yum!!
Fresh picked cherries (tart ones) were at our farmer's market this morning and I couldn't resist buying any. Your Clafouti recipe totally ROCKED, even with sour cherries (plus I pitted them)! My husband loved it! It's a definite keeper, and I just wanted to thank you for such a great - and easy - collection of recipes.
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