This clafoutis recipe comes from a part of France called Limousin and this is one of my childhood memories.... My mother often made it and this is so easy to do that I can not resist the temptation to offer you a slice and give you some essential tips. A clafoutis should not be chalky or thick or rubbery. I love a clafoutis with fruits such as apricots (photo), morello cherries or damsons, or even Granny Smith apples.
A clafoutis is only made with cherries. Making this dish with any other fruit is delicious but in French,is called a flaugnarde. - 25 Aug 2014