clafoutis! clafoutis! clafoutis!

fruit from the backyard

I baked something today.

Ordinarily, this would be quite an ordinary statement. Something unremarkable, hardly worth remarking on. After all, I’ve been baking all my life. And after going gluten-free — aside from the first, three-month mourning period — I’ve baked more in the last three years than most of the years before it. There’s something satisfying about scooping flours into a measuring cup, cutting butter into small squares, inhaling a whiff of vanilla flavoring before adding it to dough. When I am anxious or wandering, all I need to do is bake, and I am home.

However, with a newborn in the house, there’s not much baking going on. Sure, I could bake up a storm in the mornings, when the Chef holds our daughter, and looks down into her eyes and smiles. However, I’m far more likely to want to sit beside him, and coo along with him, or at least take photographs of these papa/daughter days. This, I tell myself, is why the kitchen is such a mess. Because I’m entranced by the sight of my darling-hearted husband holding our daughter in his arms.

Well, that and I’d rather sip my coffee slowly while cringing at political blogs as he puts her down for a nap. To sit, unencumbered (other than with unnerving campaign news) while the Chef takes care of the baby? A sigh of relief, a soft silence, a little space alone. And then my arms start to miss her, and I pick her up again. The dishes? They can wait.

And when I’m home, alone with the baby, during the rest of the day, baking seems out of the question. Holding her in my arms and standing in front of a hot oven? No, thanks. Or putting a batch of cookies into bake, and having to let them burn because she is crying fervently for mystifying reasons? (I know. I could just let her cry, but I’m no good at that. I’d rather sit with her, and soothe her. Cookies for myself feel pretty selfish in that moment.) I think I’ll skip that scenario.

However, as Little Bean has grown more predicable, and content, I have felt that urge to bake return to my hands. She coos on her playmat, staring at black-and-white faces, making conversation, for at least 45 minutes. She’s fine. And in fact, she seems to like some space. And I would like to bake again.

Having a baby means that my former identity has been obliterated, for awhile. My life will never be the same. I welcome it. I adore this daily practice of love in action. But really, it is time to start baking again.

So I’ve been perusing my baking books, looking for a recipe to adapt with gluten-free flours. Warm crinkly ginger cookies? Thick cinnamon rolls with a nub of vanilla buttercream frosting? Angel food cake? Or zucchini bread to use up all the baseball-bat-sized squashes squatting in our garden?

And then it came to me. Clafoutis.

I grow a little obsessed with words sometimes. The sounds of them rebound around my mind, in an endless tape loop, until I write them down. Prestidigitation. Corby Kummer. Mellifluous. Fandango. Please don’t say an unusual-sounding name with a certain euphony to me, unless you want me to walk around repeating it all day long. (And please tell me I’m not the only one who does this sometimes.)

Well, for days, I have been repeating the word “clafloutis” in my head. It reminds me of that silly song from “The Sound of Music.” [oh my goodness, as someone pointed out in the comments, I must be tired. This song is from The Music Man. However, I do enjoy the image of this being in the Sound of Music, instead.] Do you know the one? “Shipoopi! Shipoopi! Shipoppi!” The big dance number, grandiose and nonsensical to the plot of the film, full of exuberance and sung out loud. When we were kids, my brother and I giggled about this song, because, of course, it contained the word poop. That alone made me sing it in my head for years.

And so, I’ve been singing clafoutis to the tune of Shipoopi. Can you blame me?

Also, the towering Italian plum tree in the far corner of our backyard has bending branches heavy with fruit. Every time I take a stroll with Little Bean, I reach up for one of the egg-shaped fruits, dusty with pale purple, which burnish to a dark shine with the touch of my fingertips. These plums are golden-green inside, slightly tangy tart, and much more sassy than typical fat plums. Last year, we missed them all, since we were headed for our honeymoon in Italy. This year, Italy feels very far away. But at least there are plums.

This afternoon, my parents came to see Little Bean. I could be coy and say they came to see me, and they will say that too. But really, it was all for the baby. They perch on the couch and hand her back and forth between each other, marveling at her tiny toes and waiting for her giggle. (She did giggle the other day, for the first time, in the middle of a check-up EEG. What kind of kid laughs for the first time with 42 electrodes attached to her head?) I remain so utterly grateful that they are entranced. Their presence gives me the chance to slip into the kitchen and do something decadent.

And so, today, I made a clafoutis. With a name like that, I assumed it would be difficult, sophisticated. Instead, this recipe calls for nothing more than mixing ingredients in a blender, and coming up with something like a thick pancake batter. That, I can do.

By the time my parents had to leave, the clafoutis rang out from the oven, golden brown and bubbly. I put the baby in her swing and bent my legs to pick up the pie pan. (It doesn’t weigh nearly as much as the baby, of course. My body remembers how to pick up Little Bean and transfers the knowledge to everything else.) I wanted a bite, but it was too hot. Besides, the baby called out for food first.

It’s funny that clafoutis is a French dessert. It feels and tastes so British instead. Clafoutis reminds me of the lovely burnt sugar taste of sticky toffee pudding, without the stickiness, and plush custard texture of each pappy spoonful. This is comfort food, the kind that a nanny with sturdy shoes would serve for elevenses. Ignore the name — this is food for the people.

You really should make some too.

It took all my reserve to save the rest of the clafoutis for tonight, so I could feed the Chef after work. I might just make another one for breakfast tomorrow morning. Cherries, figs, perhaps even peaches that would melt into softness underneath the crust — almost every fruit would work for clafoutis.

And me? I’m just happy to be baking again. I’m going to start tackling baked goods I haven’t made yet, gluten-free. I need projects to push me into the kitchen. If you have suggestions of something you’d like to see on this site, let me know.

I’d like to tackle puff pastry and graham crackers and great chocolate cake in the months to come. By the time Little Bean is eating sweets (years from now), I want to be baking her the foods she will associate with her childhood.

This child won’t feel deprived without the gluten. Not with a mama who bakes.

plum clafoutis

Gluten-Free Clafoutis, adapted from Julia Child

When I wonder what to make, I skip back to Julia Child. How much would I have loved to have met her? I thought, for a few moments, about forcing myself back to cooking by making all her recipes, one by one. But someone else has already done that, and I just don’t have the time.

But her clafoutis recipe? Eminently do-able. Truly. All you need is a blender, a pie pan, a hot oven, and some fruit you love, right now. You can’t go wrong.

Here, I used sweet rice and amaranth for the flours. The sweet rice is inconspicuous, finely textured. And the amaranth is slightly nutty, a little sweet, and perfect for baked goods. However, you could probably use any gluten-free flours you like. Experiment to find your favorite ones.

Oh darn. That means more clafoutis for you.

3 cups Italian plums, chopped into bite-size pieces
2 tablespoons honey
1 1/4 cup milk
1/3 cup sugar
3 eggs
1 tablespoon vanilla
1/8 teaspoon kosher salt
1/4 cup sweet rice flour
1/4 cup amaranth flour
1/3 cup sugar

Preheat the oven to 350°.

Toss the chopped plums with the honey and let them marinate for a bit. Set aside.

Throw the milk, sugar, eggs, vanilla, salt, and two flours into a blender and puree them up until the batter resembles a slightly thick pancake batter.

Pour a thin layer of batter onto the bottom of deep-dish pie pan. Put it in the oven and let it bake until the layer has set.

Spoon in the honeyed fruit, evenly, over the bottom layer. Sprinkle on the remaining sugar. Pour in the remaining batter.

Bake for 45 minutes to 1 hour, or until the top is lovely and crusty.

Serve warm or room temperature.

Feeds 4.

70 comments on “clafoutis! clafoutis! clafoutis!

  1. Anonymous

    that silly song from “The Sound of Music.” Do you know the one? “Shipoopi! Shipoopi! Shipoppi!” ???

    Shauna — you must have post baby memory problems — that is from “The Music Man!”

    and what a good excuse for losing your mind.

  2. Janel

    you want a baking challenge?? find a way to make GF croissants. i’ll be honest and beg you to do it.

    it’s the one thing that has baffled me since i returned to baking after being diagnosed.

    every single GF croissant i’ve ever eaten is dry and tasteless.

  3. Pim

    Funny words you said? How about another one to add to the mix, “flognarde” (flo-nard)?

    That’s what you’ve just baked, actually. Clafoutis is strictly with cherries. The same batter baked with any other fruit is called flonarde or flaugnarde.

  4. Abi

    Hey — I just baked my first gluten-free clafoutis on Saturday (plum and cherry). There must be something in the air…

    It was indecently tasty. The Boyfriend did not get any the next day (although with the leftover batter, I had pancakes for breakfast).

  5. Debbie

    Sounds divine. My son has a blackberry bush that is incredibly prolific. I think we have harvested close to a bushel this season. There is a lot more, too.

  6. GREEN KEY

    I made my first clafoutis in August (and posted on my blog about it too)! I’ve been collecting clafoutis recipes for years. I finally decided to make one and was as surprised as you were at its simplicity. Since then I’ve been gathering more recipes for it, and they vary SO widely! The recipe I used called for six whole eggs. Others have three — yours has none! Any way you make it, it’s a lovely dessert. It was fantastic the next day — cold — for breakfast.
    If using fresh cherries, I highly recommend springing for an Oxo cherry pitter. It works like a dream. For my first clafoutis I used a straw to pit the cherries, as I read it worked just as well. My countertop looked like a crime scene, and it took forever! The cherry pitter popped those pits out with ease (I did pop them into the sink this time — much tidier), and it took just a few minutes to get the job done.
    I’m so glad you’re baking again!

  7. Adrienne

    For me the word is quagmire — I love it! Glad to see you baking again, and perhaps I’ll make a clafoutis soon, too :)

  8. I Am Gluten Free

    Oh Shauna, this sounds lovely. I, too, am mesmerized by words. Double whammy when it’s a word that makes me want to cook or bake! And clafouti, well, that’s a great word. As soon as I can get off my crutches and into the kitchen, I will try your lovely recipe.

  9. Christina

    I read a book a few months ago where the main character was a pastry chef and she made a clafoutis–THAT WORD STUCK IN MY BRAIN FOR A MONTH. I rolled it around in there with the name Lakshmi Singh (on NPR). I also love the word ennui.

    I promise to try and make this (along with the arepas recipe)

  10. katie stone

    oh, my dear shauna! i frigging LOVE clafoutis!!!! it is one of the most wonderful french dishes EVER. when i first became obsessed with food, i took a cooking class on french food. we made clafoutis for dessert. i had never had it before and fell madly in love.

    and i have massive amounts of plums from the plum tree next door to the restuarant i work at…ah, i am so happy this was the posting for the week! thank you!

  11. KT

    When I lived in Seattle, with my (then) young baby, I had one of those trees in my yard too. I loved how tannic and astringent their skins were, like barrique aged wine,perfect for baking. I made poached them for my boy, and made tarts with brown sugar. I remember too, their dusty skins, just like you described. I even miss how they smelled once they dropped off the trees and rotted, and musty soily sweet sticky smell, and how the bees loved to buzz around the potential humus. Thanks for jogging these memories.

  12. EB

    Oh those little plums. As a kid we had a small plum tree in the front yard and they looked just like those. Ahhhh memories (mostly of throwing the squishy ones at my brother but still.…)

  13. Sho

    Your excitement is contagious! Other moms use their breaks to go to the dayspa, the gym, or the mall. Here you are baking in the kitchen, and you are soooo excited about it! I applaud you.

    How do you know which flours to use? Is it instinct and experience? Do you use the exact same amounts of the gluten-free flours when you adapt a recipe. I was wondering if I could substitute 1 cup of gf flour for one cup of g flour. Is it that simple?

    It just so happens that I have a first edition cookbook by Julia Childs. It is “The Way to Cook.” My mom must have met her because it says, “Bon Appetit to Pat — Julia Child” in cursive handwriting. I was thinking of donating it to our elementary school’s online auction in memory of my mother.

    Anyway, sorry for the long comment.

    ~Shoshannah

  14. Allison the Meep

    This sounds great! I’m so happy to hear how full of love your posts are. Love for your family, the food you make (even if it isn’t very elaborate in these first months) and love of life. Your posts always make me slow down a little and take everything in. Thank you.

  15. Tami

    Shauna–

    One thing I have always wanted to make and never did was Timpano, and now I have to make it gluten free…it seems daunting to me. Should you want to try your hand at it, I’d love to chat!

    Tami

  16. Wheatless Foodie

    The clafoutis looks delicious! I hope you will be able to figure out how to make gf graham crackers too. I’ve been craving s’mores, and I’ve been planning to work on graham crackers, but time has been slipping be me.
    Cindy

  17. sophstar's mama

    I have an idea for you — cinnamon rolls! (You know, like the ones from Sitka). I’ve been craving them lately for some reason…

  18. Dahlia

    Tee hee hee. No, you’re not the only one who obsesses over the way words sound and feel in your mouth. When I was in college, my roommate & I had a “List of Top 100 Cool Words” stuck to our dorm-sized fridge (yes, we were geeks). Words like oligopoly, Telluride, phantasm. ostensible. Thanks for reminding me. (Oh, and the clafoutis looks terrific!)

  19. Maegan

    Shauna! Thanks for writing again. I loved the whole post but laughed so hard when you added at the end that you wouldn’t give Lucy sweets for years. Don’t we have a funny, and rather rude, culture that almost dictates that you make that kind of disclaimer? I respect your goal of not dolling out sugar too early, one of my own goals as well…but I promise I won’t tell if you can’t help but make her a real birthday cake. Kids are great because they provide some priceless moment where the monsters of worry and popular opinion are happily absent.

  20. Tori

    Those Italian Plums are a sweet memory. When I was young a neighbor had a plum tree and no need nor want for any of the fruit it bore. I remember going to their house with my dad and the discussion turned to how to pick the plums. No one wanted to get on a ladder but no one was tall enough to reach. My dad swung me up onto his shoulders and I picked, and ate, about 15 pounds of plums. we made cakes, clafoutis, and jam. I remember he shined up the remaining plums with a touch of olive oil. The green taste of the oil with the plums is amazing.

  21. jacobithegreat

    I have never heard of this dish, but it looks super easy and yummy!

    I get words stuck in my head, but instead of saying them over and over, I write them in my head in cursive over and over. Strange.

  22. LK

    I can’t wait to try this recipe it looks (and sounds) delicious! Wondering though…at your mention of Angel Food Cake…can you make GF angel food? I would LOVE that!
    Thaks for all of your wisdom! :)

  23. La Niña

    Clafoutis patootie…
    (Do you know that Zippy the Pinhead repeats words over and over?)

    Glad you’re baking again, Mamacita! But do I have a clafoutis recipe for you… It’s from Jerry Traunfeld’s first cookbook and I make this year after year– it only calls for 2 tablespoons of flour, so very easy to do gluten-free. It’s a “Pear Maple Rosemary Clafoutis.” Our D’Anjou’s will be ripe in about a month. But you could make this with the plums, too…

    If you want the recipe– let me know!

  24. Kristina

    Prestidigitator (and all of its related forms) is one of my favorite words in English, too! Cacophony is another beautiful one.

    One of my projects with my 4th graders this year is to have them come up with a Top 10 list of their favorite words. I’ve got mine all set to give them as an example!

  25. Gina

    Shauna,
    I’m a word-lover as well! My favorite word is Katmandu! My father and I first heard the name in a documentary film and in the 35 years since have managed to find any number of ways to bring the word into conversation!!! A food related favorite is resaloon. I’m not sure of it’s actual spelling, but my Italian grandma used to prepare the dish (stuffed flanksteak braised in marinara…mmmmhhhh.…) and I always loved the way the word rolled off my tongue! A love of words and of food are both legacies of my amazing family! Somehow I imagine little Lucy will get to share such a legacy, too!

    Clafuotis up, girl!!! BTW, I second the motion on graham crackers. My family has had S’mores on multiple occasions this summer and I had to content myself with charred marshmallows! Not whining too much as I like charred marshmallows, but wrapped in a graham cracker with melty, oozy chocolate would have been even better!!

    Happy baking and baby cooing!
    Gina

  26. Sara

    I have green gage plums in my freezer…wonder if they’d work for this, they might be too watery when thawed.

  27. momcan'tdance

    Just a bit of trivia. Did you know that Julia Child was a spy for the CIA before it was even the CIA?

    I wonder if she ever baked a file in a .….nah.…probably not!

    Suzi
    Bend, OR

    p.s. I second the motion for croissants!

  28. Joyce

    how about lapsang souchong tea? i Love ordering it at Peets and letting the words roll off my tongue! and oh yes.. it’s got a good kick of caffeine too!!
    ps: sooo glad you are keeping us up to date on little miss lucy…what a sweetie pie!
    cheers,
    jc and the bs

  29. Josée

    I crave croissants ever since I was diagnosed a celiac 2 years ago. I see and smell croissants everwhere in Montréal which makes it even harder for me; I miss it so much.

    Sweet, butter GF croissants. You would really make my day.

  30. Em

    I’m so glad you’re back and that Little Bean is doing well enough to laugh during tests! Congratulations …

    If you’re still looking for challenges, I have to tell you that I have been going crazy for cinnamon sticky buns lately. Pillsbury just came out with extra-giant ones, and the commericals have brought me to the point of tears. I tried making my own about a year ago, and they came out white and pasty and tasting like that cream of rice cereal. Ick! Hoping you and the Chef can do better!

  31. E!

    1 — If you ever get around to gluten free puff pastry, I might seriously have to fly from Vermont to Seattle to hug you in person

    2 — My favorite words? funnily enough, “recipe” often gets repeated over and over again until it sounds so alien I just have to laugh, and to Christina who posted a comment about Lakshmi Singh — my NPR fave is Snikta Prakash!!

    3 — … I don’t really have a 3. Other than to let you know that I’m so so so happy you’re experiencing motherhood and you may as well get used to ‘swiss cheese brain’. It happens to the best of us.

    xoxooxox
    E

  32. Ginger

    I second Janel on the GF croissant recipe and the graham crackers — which you mentioned in this post — would be great for pie crusts and S’mores.

  33. Anonymous

    I recently made a dessert remarkably like this one by adapting a recipe for coconut custard pie (self-crusting) to be gluten-free and dairy-free. I think I used sweet white rice flour and I know I used half coconut milk and half canned evaporated goat milk. I added blueberries and it was a major hit!

  34. Dana

    This recipe sounds so very delicious. I bet combining the plums with peaches would make for a very sweet addition indeed.

    Now, if only I knew how to pronounce such a desert…

  35. Robin

    I need a decent gluten free bagel recipe.

    also, I am about to move from Chicago which has gluten free and wheat free restaurants and bakeries and such, to Southern Delaware, which does not. Any suggestions?

    and hmmm I have eggs and flour to use up.might have to make this today. While packing. to move in a week.

  36. Helen

    Sounds delectable! I’ll add my vote for croissants — and also any ideas for a GF substitute for filo dough.

    I’m certain your little Lucy won’t feel deprived. I bake with my 2 year old — and was recently struck by the fact that he equates “flour” with my GF mixes: tells me, “mamma, I need teff,” or “tapioca flour!” It is great to know I’m giving him a palate for GF, low sugar foods… I’m sure Lucy will also love cooking & baking with her parents!

  37. oojie

    How about GF crackers or crisps? It would be lovely to be able to enjoy a GF version of the very popular Leslie Stowe Raincoast Crisps!

  38. daphna

    Hi there! I just started making this and realized that the recipe makes no mention of the eggs or the second 1/3 cup of sugar! Do I just mix it all up in the blender? I guess I’ll probably just end up doing that if I don’t hear from you. :)

  39. Ellemay

    Although not gluten free myself, I have friends who are and tend to use them as an excuse to bake.….. They don’t mind being used as guinea pigs so its alright.

    From this, you have my congrats for attempting to gluten free everything possible. Some things actually taste better sans gluten.

    As for new challenges and recipes, gluten free puff pastry would be awesome. I haven’t yet attempted proper puff sans gluten but I d have a back up involving potato.

    Another good one is banana and coconut cake. Its dense, chewy in a good way and very very yummy. If you’d like to know more, just drop me a line!

    have you tried gluten free marshmallows yet???
    If not, on the martha stewart site there’s a recipe for marshmallows dipped in fudge. very very yummy!!!

  40. steffigf

    Thank you so much for your blog. I’ve always loved to bake — and almost didn’t start dating my gluten-free husband because of that! Now, we’ve been happily married a year and a half and I’ve been adapting recipes like a mad baking woman. But one adaptation eludes me: pulla. Have you heard of pulla? It’s a classic sweet bread that’s very popular in Finland. It’s kind of like a cinnamon-bun dough, but flavoured with cardamom instead. Sometimes it has course sugar on top, sometimes a light, sweet quark-like cheese mixture. I’ve been looking everywhere for a GF adaptation … I even emailed the Finnish Celiac Association. They sent me a recipe, but couldn’t give me an exact flour break-down. Needless to say, it just didn’t work. Could you help me? If you like, I could send you my original (wheaty) recipe that works so well … Thanks again for your blog!

    1. eriluo

      As a Finnish-Canadian who was recently diagnosed celiac, I right away started searching the net for a perfect pulla recipe. I have found it. It was written in Finnish of course, but thankfully I am fluent, and as long as you have a measuring cup that has (dls) deci-litres, you will be ok. I’d be willing to share as pulla, the gluten variety is a hard one to master, nevermind the gluten-free version.

  41. theardentthread

    Welcome to the wide open spaces of my life! Just wait until she starts helping out in the kitchen. That’s an amazing joy. I’m homeschooling my 11 year old son (who as an infant refused to let me be alone in the kitchen and now loves to help out). We spend mornings working out new ways to make gluten and dairy free breakfasts and lunches. My daughter (age 14) makes sushi and omelets for dinner.

  42. shady charbonnet

    G-F croissants…for the poster, Janel.

    Here is a delicious recipe I have tried several times. They are the closest things to Croissants I have found, they actually taste very much like the Pillsbury crescent rolls that come in the refrigerated section of the supermarket.

    1/2 stick butter (that’s ¼ cup), room temperature (unsalted butter)

    3/4 cup total small curd cottage cheese (2%) and cream cheese (used ~1/3 cup of cream cheese pressed into the bottom of ½ cup measuring cup and then cottage cheese on the top; and cottage cheese for the other ¼ cup)

    1/2 tsp apple cider vinegar

    1 cup g-f flour mix

    1 tsp xanthan gum

    ¼ tsp salt (scant – just shy of ¼ tsp; if using salted butter, use 1/8 tsp – if flour mix has salt, omit)

    1/4 tsp cream of tartar

    1/2 tsp baking soda

    1 TBLS of sugar (I like about half this amount)

    **I have doubled this recipe with great success. When I double – I use ½ cup of cream cheese and 1 cup of cottage cheese total; divide into two balls when done.

    Directions
    1. In the bowl of your mixer combine the butter, cottage cheese/cream cheese mixture until well combined. Add dry ingredients. Mix until a ball of dough forms – if doesn’t form completely, use your hand at the end to get a nice ball. Don’t over mix! Wrap in plastic wrap and chill 2 hours.

    2. Preheat oven to 350 degrees. On lightly floured piece of parchment paper (I used sweet rice flour to roll the dough out well) roll the dough into a 14 inch circle. Cut into 8 triangles (I used my pizza cutter). See below for more explanation on how to do this.

    3. Roll each triangle from wide end to tip, turning ends to form a crescent shape. Place on a baking sheet lined with parchment and bake until done (18–20 minutes; original recipe says 30 minutes, but mine have never taken that long).

    Tip: Rolling the dough to get nice shape. Take a pizza pan (14″), trace around it on parchment paper with a pencil. Turn parchment paper over (so you don’t get pencil on the dough). Roll out the dough so that you get a circle the same size as the circle you traced. Go past the outline and then cut with a knife so you get a nice round pizza sized circle. Cut into 8 pieces – just like you would for a pizza. Trust me – it works best this way. Then, you roll in from the fat end to the center and you’ll get the perfect crescent shape.

  43. Julie

    I bet this would be lovely with quinoa flour. And perhaps a few sprigs of rosemary laid overtop before baking, just for the look and perfume of it. And yes, with thick vanilla yogurt for breakfast.

  44. jenny

    What a fun clafoutis-coincidence! I’ve been reading your book over here in Switzerland on vacation, and just decided to check into the blog. Last night my mother-in-law (who’s been kindly adapting to our new gluten-free life) made us two gluten free clafoutis for supper! Nectarine and cherry — delicious.

    I do think the world is ready for a gluten free puff pastry recipe because not eating apricot tarts everywhere I go here has been a bit trying. Thank goodness for GF chocolate!

    I’ll work on the pastry myself when I get home and let you know. Thanks for the encouragement!

  45. Stephanie

    First of all, totally unfair of you to give me a sweets recipe right when I have a pan of GF turtle brownies I’ve got to make my way through first!

    BTW this is the way to fix Trader Joe’s brownie mix: less oil, more water and a few squeezes of chocolate syrup, otherwise following the directions (oh, and a couple handfuls of chocolate chips). Then cook it 10 minutes less than they say, take it out and liberally cover it with pecans, chocolate chips, and homemade caramel sauce. Cook for the remaining 10 minutes. It needs to set in the fridge a couple hours, but does make for a good ice cream topping when hot!

    Okay. Onto other baked goods: I love the puff pastry idea!

    And google magician Andrew Goldenhersh to find an excellent example of prestidigitation!

  46. Dr. Doc

    your site has charm. it is beautiful.
    i love to eat, i am crippled with Parkinson’s Disease and Dr.‘s stay on me but when i visit sites like yours, lol, i cheat cause i eat.
    Thanks and God Bless.

  47. Jen

    Sooooooo yummy! I made a fresh peach and nectarine gluten-free clafoutis last night and couldn’t put it down! LOVE this recipe, Shauna. Thank you! :)

  48. Sara

    As a friend of mine once said, “you get back to normal, but it’s the new normal!”

    Hehe, my mother tells the story that up to my first birthday she had completely avoided giving me any overly sweet deserts. Then on my first birthday, HER mother comes to town, feeds me chocolate-icecream cake and says “Look, Becca! She LIKES it!”. Needless to say, it was a lost cause from there on. :)

    I may have to go home and make some clafoutis now. I love this blog, thank you so much for writing it!!

  49. Anonymous

    I feel compelled to point out to Ellemay above that homemade marshmallows are always gluten-free– you don’t need flour (or grains of any kind) to make them. They’re a perfect gluten-free treat!

  50. Anonymous

    Shauna, an italian plum tree? You HAVE to make my favorite chutney, from my favorite magazine, Saveur. It is to die for.

    http://www.saveur.com/article/Food/Plum-Chutney

    Congrats on getting back to baking!! I sure did miss it while taking care of the wee ones. But now they aren’t so ‘wee’ any more, and at 2 and 5 years old, I have them to help stir batter and put chocolate chips on cookies. What fun!

  51. Laura

    YUM, this has my stomach rumbling!

    I wonder…we have an American Persimmon tree in our backyard that’s bursting with ripe fruits. I’ve never used persimmons before, much less these little, sweet, cherry-sized ones. Do you think they’d work in a clafoutis?

    Cla-cla-clafoutis? It is such a lovely word to roll around on one’s tongue!

    :-)

  52. Christine

    Oh no! Thanks a lot! Now I’ve made this two times in one week (once with bluberries and once with peaches…YUM!). I’m addicted. Thanks for a great recipe. ;-)

  53. Sophie

    What a lovely adaptation and post. I love your writing style! I, too, find myself getting stuck on a word that sounds fun. I actually named my guinea pig Mochi after the little rice snack! It was just a word I couldn’t get enough of.

    You mentioned sticky toffee pudding — that’s my favorite dessert, or was. I need to figure out a way to make it gluten-free…the thought scares me, I’m new to this :)!

  54. Velveteen

    Words.……

    ‘terpsichorean’ is my favorite and while not foody still creative and I have been known to dance around the kitchen.… (or should I say galley)

  55. kim

    The first time I had Clafoutis my husband made it from his (French) grandmother’s recipe which he knew by heart. Unfortunately, as I had had little kitchen experience, I thought it was too liquid. I kept adding in flour behind his back. He was very surprised it didn’t come out at all as he expected! Since then, I make it (without the extra flour LOL) just about every year. I love it so much I am in the process of making a painting of it, or the preparation for it (knife, cutting board, bowl with eggs, cookbook, and cherries). I’ll put it up on my blog in the next month. Thanks for the great substitution and all your other recipes!

  56. Shadowspun

    If you want a fun word to say over and over again: “Squish”. Say it over and over while dragging out the end “sh”. I find myself doing that at random times. I also have a collection of favorite words.

  57. Larissa

    did you ever make gluten free Timpano? Lately I have an idea I want to try. Little bit crazy? Sure. But why not.

  58. Rachel

    This is the first post I read of your blog, and I think your wonderful. For a baking challenge, I would recommend a tea cake, my Mother used to make those before we went gluten-free and I miss them very much.

    Flabbergast is a funny one.