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Clafoutis Times Three

Three clafoutis, all in a row.

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If you’ve ever wondered just how hard we work to give you the perfect recipe, you should’ve been in our test kitchen yesterday afternoon. Melissa, our recipe tester,  whipped up not one, not two, but three pans of the classic French dessert clafoutis. That’s because we’re working on a recipe for it next summer, and none of us could agree on the correct texture. So to make sure that we’d end up with great results, Melissa decided to present us with several versions for a side-by-side tasting (see her handiwork above). In the end, we discovered that there are actually two different styles of the dessert, cakey and custardy. To find out which was our favorite, stay tuned—the recipe will run in next summer’s June/July issue.

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