Slow Cooker Odyssey: Clafoutis

August 7, 2017

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  • That is my new favorite joke…”Because one egg is un oeuf”…and clafoutis is tomorrow’s breakfast. xoc

  • And the French drink a lot of wine, because the water is l’eau!
    I pit my cherries, and add a whiff of almond extract, because I’d rather pit cherries than break a tooth….

  • This is my kind of recipe. No muss no fuss. And I looove cherries.
    Maybe if we rebrand oatmeal kids would eat it. It always cracks we up about the prunes/dried plums rename. How dumb do advertisers think we are?

  • Somehow I can’t imagine even the French looking elegant while spitting out the cherry pits!

  • I told my husband the oeuf joke. I wasn’t sure if his eyes would return to normal, he rolled them so hard.

  • Seeking directions for a regular oven and need pan size. We moved Tuesday and I have no clue which box holds the slow cooker! Potluck on Wednesday!

    • I’d go for a casserole that can give you some depth. I found it was better when the custard was significantly deeper than the cherries. Otherwise it came out feeling a little too eggy, not fluffy or custard enough.

  • Would the world come to an end if I pitted the cherries? I’m not willing to trust the dentistry gods with pits….

    • 4 out of 5 dentists recommend pitted cherries to their patients who chew clafoutis…

  • Could this be made with sour cherries (I’ve frozen a tree-full) by adding some more sugar? Bonus: the frozen ones are already pitted.

    • I would think this would be a perfect adjustment. I used a very miserly amount of sugar, so there’s room to sweeten. Plus, bonus
      points for anything from your own tree.

  • Those silly French. Don’t they know that cherry pits can be toxic? “Cherry pits, and seeds from related fruits, including peaches, plums, almonds, pears, and apricots, contain cyanogenic glycosides. Your body can detoxify small quantities of cyanide compounds.”

    • Zut alors!

    • It’s been all over the internet in the last week–“Man nearly dies after eating cherry pits.” His name is Matthew Creme. That does make me wonder. Still, what are you trying to feed us, Ann and Kay?

  • My Franco-American family eats a lot of clafoutis but I never thought to make it in the slow cooker.

  • I love Clafoutis. My recipe doesn’t have cream cheese, but I serve it warm with a dollop of creme fraiche.

    • I don’t usually add cream cheese to things, but it added a richness, which you could probably get by subbing cream or half & half for some portion of the milk. Come to think of it, I’m wondering how cream cheese French toast might do in the Slow Cooker…I feel an Odyssey coming on.

  • Years ago on a trip to Alsace-Lorraine, I was confronted by a slice of cherry pie that still had the pits in. I was gobsmacked. Now here I find out, it must be a French Thing. Go figure.

  • Should we set the slow cooker on high or low? Inquiring minds and all that… 🙂

    • DUH! I re-read the recipe. You said HIGH. I said–not enough coffee and too little sleep…must do more slow cooking…and catch a nap.

  • rainiers, pitted. Served warm with a drizzle of maple syrup and a little squirt of whipped cream. It WILL be dessert if we can leave off taste testing long enough to eat supper..

  • Sounds soooo delicious! Won’t have the chance to try this. Unfortunately, the statement about not getting the same result from the oval slow cooker (only one that I own) has disappointed me.