Comments on: Cherry Clafoutis

By: Kim Brewster

Kim Brewster — Fri, 04 Aug 2023 22:15:36 +0000

In reply to Chris. Yes, no changes to the batter.

By: Chris

Chris — Fri, 04 Aug 2023 18:51:17 +0000

In reply to Kim Brewster. Did you use the same amount of batter?

By: Jeanine Donofrio

Jeanine Donofrio — Fri, 17 Feb 2023 21:12:25 +0000

In reply to Bee. I'm so glad you enjoyed it!

By: Bee

Bee — Fri, 17 Feb 2023 05:18:46 +0000

In reply to Bee. I will add though that I tried it with whole eggs and only yolks, and I do prefer how it turned out with only yolks.

By: Bee

Bee — Fri, 17 Feb 2023 03:44:09 +0000

In reply to Jeanine Donofrio. Was looking for a recipe with Greek yogurt instead of heavy cream and found this one. Turned out wonderfully, thank you. I used a 17 oz ramekin instead and just baked it until lightly browned around the edges and it still worked. Loved it.

By: Janet

Janet — Fri, 12 Aug 2022 22:32:41 +0000

I made this with fresh peaches & fresh cherries. I made the this the night before m so hoping they will be ok tommorow for dinner.

By: Jeanine Donofrio

Jeanine Donofrio — Fri, 13 Aug 2021 18:39:10 +0000

In reply to Nancy. Hi Nancy, 6-ounce ramekins.

By: Nancy

Nancy — Fri, 13 Aug 2021 13:05:45 +0000

What size ramekins did you use? Cherry clafoutis is my go-to for when I want to serve a fancy, but easy dessert (or breakfast treat)! I am pretty sure I need this cookbook , Diala’s Kitchen, that you’ve recommended here 🙂

By: Jeanine Donofrio

Jeanine Donofrio — Thu, 20 May 2021 14:22:04 +0000

In reply to Kim Brewster. I'm so glad you loved it!

By: Kim Brewster

Kim Brewster — Thu, 20 May 2021 02:54:57 +0000

This recipe was great! Used 2 cups thawed tart cherries and baked in a glass 10” tart/quiche dish for 40 minutes. Super easy to put together and my guests loved it.