Jean B. wrote:
> Bob Terwilliger wrote:
>> sf wrote:
>>
>>>> clafoutis
>>>
>>> To be perfectly honest, I've only eaten that once and it was plum.
>>
>> I've made clafoutis with cherries, peaches, plums, and caramelized
>> pears. The authentic Limousin clafoutis is made with cherries, though.
>> It's one of the best uses I know for sweet cherries. (Sour cherries
>> have better uses, most of them involving chocolate.)
>>
>> Bob
>
> Would you post your tried formula, Bob? I have meant to make clafouti
> for many years....
>

There are lots of them available on line. I have tried several and they
are all good. It basically a crepe batter. Grease a baking dish,
sprinkle with sugar, put the fruit in the bottom of the dish, pour
batter on top, bake and serve warm or cold. It is like a cross between a
crepe and a custard. It takes just a few minutes to prepare and they are
delicious.