Oh, and break out your cast iron.

A traditional clafoutis is made in a deep, flared ceramic dish about eight inches across and four inches deep. I don’t have anything like that handy, though I do have plenty of cast iron, which is pretty much perfect for a job like this. I’ll use either a 9″ skillet or a small Dutch oven, I haven’t decided which. Casseroles and tart pans are also acceptable if grandma didn’t leave you her set of heavy metal cookware.

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