Freeform Writing Exercise A1
I think the best way to learn and consolidate specific or technical terms like this is usually a web search. It almost always throws up images, descriptions and definitions, and especially if you choose French sites for explanation, is an opportunity to practise French with a purpose.
Traditionally a clafoutis was made with cherries. Some, particularly from the Limousin region, will argue using any other fruit does not result in a clafoutis, but ‘une flaugnarde/flognarde’ but that distinction is not made (or even known in my experience) generally in France as you will see from recipe sites - for both professional and amateur.
A selection of results below :
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