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Clafouti Experimentations

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I'm playing around with a clafouti recipe to replace grains (flour) and milk (though other dairy is okay) and still achieve a texture that's pleasing to us. We also minimize our use of sugar/sweeteners.

If you want to view, or maybe even join in the discussion, the thread's at:

http://chowhound.chow.com/topics/863482

Feel free to post your findings here as well, of course.

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