taste: tutti clafouti(s)

pear & walnut breakfast goodness

That blue tinge you see? That’s me grappling with my dimly lit kitchen and manual white balance on this new camera. More to the point, though, this is my attempt at Clotilde’s¬†Oatmeal Breakfast Clafoutis, a kind of light oatmeal flan that I am planning to eat for breakfast, slightly warm, all week. It apparently freezes very well, and can be made with any variety of nuts, dried and fresh fruit that you have to hand. I had walnuts, raisins and an aging pear, which I substituted for the apple in the original recipe. I didn’t think the pear would do much, but the slices turned that lovely rose pink at the edges and subtly flavoured everything. I didn’t have a 13×9 baking dish, so I went with one rather larger, so my slices will be thinner. I think I can cope. Here’s the original recipe.

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