Comments on: Blackberry-Pear Clafoutis

By: Pseuhwoulse

Pseuhwoulse — Mon, 24 Mar 2008 00:54:49 +0000

I’d prefer reading in my native language, because my knowledge of your languange is no so well.

By: Pseuhwoulse

Pseuhwoulse — Sat, 09 Feb 2008 17:23:07 +0000

I’d prefer reading in my native language, because my knowledge of your languange is no so well. But it was interesting! Look for some my links:

By: Doodee

Doodee — Thu, 31 Jan 2008 23:16:44 +0000

Thanks for sharing

By: Hillary

Hillary — Thu, 17 Jan 2008 22:14:33 +0000

Thanks for finally explaining to me what a clafoutis is! I’ve read so many posts from food bloggers about clafouti (plural?) but never understood what they were! Thanks – yours looks great!

By: aeli

aeli — Tue, 15 Jan 2008 00:19:54 +0000

i think i might have stumbled onto something like this by mistake on one hungover & confused saturday morning, and i’m glad to learn that it has a formal name. That said, i think this pretty dish deserves a prettier name – “clafoutis” sounds more like some kind of rare medical condition you might pick up on an exotic vacation than something yummy….
found the blog recently and am especially enjoying the pictures (i had the urge to take a picture of my buttered toast, tomato, & pesto breakfast this morning…)
also really like the improvisational nature of it – it gives insight into the process and mentality of cooking, not only the conclusive recipe-end-product aspect of it all…. good stuff for the intimidated would-be chefs out there…

rock on rivka