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Plum clafoutis from Flour: Spectacular Recipes from Boston's Flour Bakery + Cafe by Joanne Chang and Christie Matheson

  • almond extract
  • vanilla extract
  • plums
  • eggs
  • milk

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Notes about this recipe

  • anya_sf on August 03, 2017

    I made 1/2 recipe in an 8" square pan. The batter was fairly shallow, so a smaller dish could even be used. This is a pretty standard clafoutis recipe, so nothing really special - just a good, solid recipe. I used plums from my tree which tend to bake up rather tart, so it wasn't overly sweet. We enjoyed it. It could totally be eaten for breakfast.

  • smtucker on September 21, 2013


  • smtucker on September 21, 2013

    also needs: butter flour sugar confectioners sugar [optional]

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