Clafouti is best warm, so bake it just before you serve dinner.Scoop it into bowls, with a spoonful of creme fraiche.
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I made this yesterday and found it to be terribly bland. It occurred to me that sour cherries might be better than sweet ones for a bit of extra kick. And adding a tiny drop of almond extract or mahlab (crushed cherry kernel powder) might also have helped.
This is not how you make a clafoutis (specialty of my French hometown)! You never use creme fraiche and always use whole, unpitted cherries (gives a subtle almond flavor). No vanilla extract but a dash or rum or kirsch. There's also way too little flour in this recipe - you basically need to make a crepe batter. Little pats of butter and sprinkled sugar on top to make it brown nicely. This looks like a flan or custard.
I have made this twice since reading the recipe in last month's mag. It is outstanding. I took this dish to 2 parties and everyone loved it. It is that great combination of simple and delicious.