Clafoutis is a classic French dessert most often made with cherries. But since clafoutis is little more than a rich, sweet pancake batter poured over fruit and baked, substitutions are easy. If you're using tiny North African clementines for this version, you'll need a dozen or so for this recipe; if they're the large ones from California, five or six will probably do. In any case, it's worth spending a little time removing any thick white strands from the sections, and any of the fine webbing that comes off easily.
Recipe From cooking.nytimes.com
Provided by Mark Bittman
Categories cakes, dessert
Time 1h
Yield At least 6 servings
Number Of Ingredients 9
I found this recipe in the Toronto Star and it just looked too good to lose. The recipe belongs to Mark Bittman. In the article, Mark Bittman states that you can use almost any size of baking dish. The dish should be filled with as many clementines as it takes.
Recipe From food.com
Provided by Dreamer in Ontario
Categories Dessert
Time 1h
Yield 6 serving(s)
Number Of Ingredients 8
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