Sentences with phrase «of clafoutis»

This time I upgraded my favourite recipe of clafoutis.

Bake 50 minutes on the middle rack, until the edges of your clafoutis are golden brown and the center is set.

Not exact matches

We ran around the perfectly - lined orchard and picked a variety of apples that I later turned into a clafoutis on New Day Northwest.

This Pear Clafouti is one of the simplest desserts you can make, and it's a lighter option that brings fruit and cake together.

And then there's clafoutis, a simple French country dessert that combines the best of both worlds.

I thought that this delicious tart would be perfect as my last post before Christmas: it's pretty much a clafoutis with a crust — I am a crust kind of girl — and the recipe comes from one of my all time favorite cooks.

If you've been buying apples like I have this fall, you really should use a couple of them to try out this apple clafoutis.

Talking of almond milk, I once used only almond milk in an apricot clafoutis and the taste was really different (but I guess apricots have also a slight almondy flavour...).

I would be so psyched to see any clafoutis creation of yours.

Mostly because the word clafoutis sounds kind of ugly and crotchety and I think it'd be fun to say things like «My clafoutis is piping hot!».

I adore clafoutis and plums this time of the year, so this is the perfect combination!

It is very similar in looks to a Cherry Clafoutis, only instead of a thin pancake - like batter, the cherries are suspended in an almond flavored cake batter.

I've made cherry clafoutis, but haven't thought of a strawberry one.

It had that similar texture of an egg based clafoutis but more importantly tasted great.

I made chocolate clafoutis with pear and also added a little bit of delicious Gorgonzola which made this recipe especially tasteful!

This recipe for cherry clafoutis is one of the easiest French desserts you can ever make, simply perfect for cherry season and is absolutely amazing.

This custard, called a flognarde — because of its origins in Auvergne and the type of fruit incorporated — is similar to the better - known clafoutis and is every bit as delicious.

Give this cherry clafoutis a try and let's enjoy this summer marvelous cherries in one of the best ways possible.

I love pumpkin and clafouti, but have never thought of combining the two!

As I bit into my clafouti, I suddenly realized that I all of this time I have been making a grave mistake.

Composed of the simplest of ingredients (sugar, eggs, cream) and showcasing the season's peak fruit, clafoutis imply a heck of a lot more time and finesses than is actually required.

All of these recipes look fantastic but the clafoutis looks sensational!!

Clafoutis has become one of our favorite breakfasts and light desserts.

If you go to the Apple Clafoutis that I made in the fall, go to Kitchen Notes and you can see the result of using almond flour.

The lush clafoutis may land right in the middle of my apricot plans.

Clafoutis is a great destination for fruit, and we've made them using a bunch of different fruits over the years.

I had never heard of Flaugnarde either, but some of the feedback I'm getting implies that maybe clafoutis is still more commonly used.

Anyway, I had purchased some pears that were ripe and ready to be used, and I didn't want to do poached pears with them, so pear clafoutis just sort of made sense.

I didn't know you could only call cherry clafoutis clafoutis and had never heard of Flaugnarde... whatever you call this lovely dessert it looks delicious!

Clafouti -[kla - foo - TEE] This country - French dessert of fresh cherries and a baked custard is like nothing you have ever tasted.

(If I remember well, you like almonds; have you ever tried sprinkling some finely sliced on top of your beautiful clafoutis?).

Because of the sweetness of the apricots, this Apricot Clafoutis requires very little sweetener — just a little maple syrup and a sprinkle of brown sugar.

Cherries are in season right now, and the Cherry Clafouti is so simple of a recipe, and the simplicity of the ingredients is what makes it amazing!

If you have never had a clafoutis it is kind of like a pancake / flan batter with fruit cooked in the middle.

She currently works as a freelancer and amateur baking enthusiast — Harms can make a lot of things, but not clafoutis.