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Pineapple Clafouti Recipe

Pineapple Clafouti

Copyright 2003, Cheryl Smith, All Rights Reserved

Rated: 3 stars out of 5Rate This RecipeRead users' reviews (5)

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Average Rating:

Total Reviews: 5

Showing 1-5 of 5

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  • on May 18, 2012

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    I originally found this exact recipe (from a different contributor!on another web site. I wish I had seen it here first and had seen the reviews. If I had, I never would have wasted a delicious fresh pineapple and all the other ingredients on it. A one word description of this recipe? Awful! Since I have been cooking and baking for a number of years, I should have realized that so much baking soda to the small amount of flour couldn't possibly come out right. The odd metallic aftertaste made this cake impossible to eat more than a mouthful of. My original thought after tasting this was that there must have been a misprint, but apparently the inclusion of so much baking soda was intentional. Perhaps another trial, without or with a much reduced amount of said bakin soda might taste bett, or not....

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  • on November 06, 2011

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    Not very clafouti-like. Texture was dense like a muffin, not as creamy as other recipes. Milk or cream would help.

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  • on May 29, 2011

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    Dreadful. Too much baking soda. We can all still taste it. I have made Clafouti before but not with this recipe. I'm not sure how the others had such great success using this version. We followed this recipe exactly - never again.

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  • on June 26, 2006

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    Easy and Good

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  • on January 17, 2006

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    This dish is fast and easy to make with little fuss.

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