I'm making a pear clafoutis to bring to a dinner party tonight. I've made traditional clafoutis many times (cherry, pear, etc.) and have always put a couple of tablespoons of a spirit in the batter - kirsch for cherry, cognac or pear liqueur for pear, and so on.
Tonight, however, there will be someone at the dinner who can't have alcohol (at all,) so I'll just use vanilla. Am concerned it will be bland...anyone ever made a booze-free clafoutis and was it just as tasty? (I know many recipes don't even call for it, but I'm skeptical.)
Thanks for signing up!
Connect with us to get more Food52!
Sign up for our useful, inspired emails and we'll give you everything you need to eat and live better—including recipes, how-tos, and exclusives and great gift ideas from our kitchen and home shop.