Reviewed: Nov. 12, 2011

Best served warm...just ok....may have to make adjustments. Needed to leave in oven longer...to be expected (oven's differ).

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Reviewer:

Pam

Reviewed: Aug. 25, 2011

Followed directions to a T, it definitely has potential. I normally read reviews before making things of this site, I didnt for this. Next time I will go for the masceration with lemon and the extra dose of flour.

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Reviewer:

RotorTrash

Cooking Level: Intermediate

Living In: Las Vegas, Nevada, USA

Reviewed: Jul. 13, 2011

I made a cherry clafouti a while ago with a different recipe. I love fresh blueberries so I had to try this recipe. I followed a reviewer suggestion to use almost a cup of flour. The resulting clafouti was pretty much what I expected, but with a slight "rubbery" texture... I googled this and someone said you should not overmix it after combining the flour & liquid ingredients. You should stop handling it asap. So hope this info helps. Mine took about 55 min, and a few bits stuck to bottom of pan, (maybe overbaked slightly?) but we really enjoyed this! Thanks for the recipe!

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Reviewer:

Angelina

Reviewed: Jul. 26, 2010

This was excellent, very creamy, and soft. It does not make you feel stuffed afterward as well which is nice

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Reviewer:

ConorH

Cooking Level: Beginning

Reviewed: Jun. 10, 2010

I made two for an evening BBQ, one, fresh cherries (pitted them myself) and the other with raspberries, black berries and blue berries. They came out perfectly.. My guests had a choice and chose both with a scoop of good vanilla ice cream. I gave 5 stars because I found this can be mixed in a blender or food processor with great results.... will save time.

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Reviewer:

Marcia

Cooking Level: Expert

Living In: Gig Harbor, Washington, USA

Reviewed: Dec. 8, 2009

I made this with fresh pitted and halved cherries (more traditional). It was heavy in texture but light and refreshing in flavor. Great the next day cold with a hot cup of coffee.

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Reviewer:

Amber Allman

Cooking Level: Intermediate

Home Town: Petroleum, West Virginia, USA

Living In: Spencer, West Virginia, USA

Reviewed: Nov. 16, 2009

I did not care for this at all. Turned out very dry and hard.

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Reviewer:

lyn4882

Reviewed: Oct. 11, 2009

This is really excellent and simple! I have made it twice in two weeks. The first time I made it I used raspberries and substituted light cream for the milk, I know more fat, but it gets worse (see below) and 1 cup of flour and added 1/2 tsp of cinnamon. It was excellent! Yesterday, I made it with fresh pineapple and coconut and it is delicious! The worse part (more fat) is that I made a butter sauce (both times) that I always make with bread pudding to drizzle on each individual serving. This is such a versatile recipe as it seems you can use just about any fruit or combination you like. PS This is better than the other clafouti recipe on this site that has more ratings and I made that one with blueberries!!

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Reviewer:

shehawk

Reviewed: Aug. 29, 2009

It was good, but I'll bet the traditional cherry clafouti would be better. I'm going for cherries next time!

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Reviewer:

Alisa

Cooking Level: Expert

Home Town: Anchorage, Alaska, USA

Living In: Portland, Oregon, USA

Reviewed: Jul. 25, 2009

I had never heard of a clafouti. Since I love any custard, I really liked this and with the blueberries, it was fabulous. Easy to make and not your standard cobbler.

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