VideoIt used to be that clafoutis were always baked French pancakes studded with cherries. Some clafoutis were smooth and flanlike; others puffed and turned golden brown on top. Clafoutis have moved on to the savory side. Now, in addition to classic recipes served for dessert or brunch, you’ll see them studded with meat, vegetables and cheese turning up as lunch and dinner. Recipes: Savory Clafoutis | Berry Clafoutis

Source: New York Times September 09, 2016 16:07 UTC