Comments on: Clafoutis

By: Cookie and Kate

Cookie and Kate — Sun, 29 Jun 2025 23:14:46 +0000

In reply to Patty. Hi Patty, I'm so glad you enjoyed this! The combination of fresh cherries and peaches sounds delightful.

By: Patty

Patty — Fri, 27 Jun 2025 02:32:55 +0000

Kate, another home run! I’ve made this 3 times already, I’m a big fan of almond extract! I used fresh cherries and fresh peach slices, great flavor and texture. I tried both cast iron and ceramic pie plate which made serving a little easier! I’m so grateful for all the amazing recipes you’ve shared…

By: Christine

Christine — Mon, 23 Jun 2025 19:29:36 +0000

Just removed from the oven!!! Smells amazing. Can’t wait to try

By: Cookie and Kate

Cookie and Kate — Mon, 23 Jun 2025 17:58:59 +0000

In reply to DeniseD. Coconut oil, olive oil, or vegan butter would all likely work for the butter, and you could try your preferred non-dairy milk for the heavy cream. I would try cashew or almond. The results won't be quite as luxurious and rich, but it will still be tasty. I'm glad you enjoy the fruit-forward recipes!

By: Anita from Vancouver

Anita from Vancouver — Sat, 21 Jun 2025 18:42:41 +0000

I made it for the 2nd time last night and also a 5 star review last night. My partner ate 1/2 of it this morning. If anyone doubles it in an attempt to make a bigger amount, please let me know! I am kind of wondering if I can use a cookie sheet if doubled. I’d love to take it to work and share.

By: DeniseD

DeniseD — Sat, 21 Jun 2025 16:44:22 +0000

This sounds sooooo delicious! I’m unfortunately diary-free so I’m wondering if you have any suggestions on how to substitute for the heavy cream that I could try? Not expecting you to know for certain but any realistic tips would be helpful. Thanks and keep these great fruit recipes coming!

By: Anita from Vancouver

Anita from Vancouver — Fri, 20 Jun 2025 23:21:40 +0000

As always, very good and this one is easy! For reference, I used one cup of 2% cow’s milk, and 1/4 cup of what is known over here (and I guess the States) of 1/2 and 1/2, which is 10%MF. My pan is bigger, 12 inches. My oven runs hotter I guess as I often reduce the baking time than what is suggested. I baked it for 30 mins, then left overnight to cool. Making another one now! I am having trouble with my laptop and when I enter 5 stars, it won’t stick, but definitely 5 stars

By: Cheryl S

Cheryl S — Thu, 12 Jun 2025 22:37:18 +0000

This was good! Even with my modifications for a lighter dessert. I used fresh cherries, vegan butter, coconut yogurt instead of cream and 1/4 cup coconut sugar. Gluten-free flour worked well. My guests loved it too! While I cannot have your Basque cheesecake, this Clafoutis is a winner. Thank you!

By: Cookie and Kate

Cookie and Kate — Wed, 11 Jun 2025 02:32:33 +0000

In reply to Elaine. Hi Elaine, thanks for sharing!

By: Elaine

Elaine — Wed, 11 Jun 2025 01:09:09 +0000

In reply to Kathryne Taylor.

I’ve been making clafoutis for years. When I started eating keto years ago, I modified a recipe similar to yours for keto.
Fine Almond Flour works as a substitute for wheat flour. I use 75g. I use an erythritol blend, MonkSweet Plus, 50g as a sub for the sugar.
I use 6 oz of unsweetened almond milk and 2 oz of heavy whipping cream.
I always use frozen fruit, without thawing or draining. Just dump the 12 oz of frozen fruit in a buttered 9 inch ceramic pie plate.
I use a 350°F preheated oven for 45 to 50 minutes, on the middle rack.
It tastes great. I prefer it cold with one ounce of heavy whipping cream.
Hope this helps with those questions your weren’t able to answer.