Clafoutis with Almond Flour
My dear friend Pat and her husband shared the idea of a clafoutis with me and it's become something that I really enjoy. Of course, they live in France and we don't, but don't let that stop us from making something very French! I've heard that clafoutis is made only with cherries and anything made using other fruit is not a clafoutis (I've heard the term flaugnarde thrown around) but the basic recipe really does lend itself well to any fruit. I've tried raspberries, blueberries, quartered strawberries and pitted cherries. They all turned out great. The only thing that they have in common is that they were all fresh. Fresh, frozen, pitted, unpitted, I'm sure it will all work out. I tried a couple of different recipes and this is the one that struck me as the best. The addition of almond flour gives a faint twist to the flavor. The original recipe actually called for chestnut flour but I just used all purpose in lieu of that because it's not as easy ...