Pastry chef Camille emailed in from Paris on Friday to ask why I didn’t incorporate any almond flour/ground almonds into the clafoutis. I had no answer other than I didn’t think about it (almond flour being something of a rarity in the states). That said, I should point out that you can substitute almond flour for up to 80% of the wheat flour should you so choose. Camille’s own recipe calls for a 60-40 mixture of wheat flour to ground almonds. I think I’ll make a note of that on the main recipe.