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A classic French dessert, the clafoutis is a light cake, not too sweet, with a texture halfway between custard and pancake
The French say to make a proper cherry clafoutis, you need to keep the cherries whole, with the pit. While this does increase the taste, it makes for tricky eating. I use either whole or pitted cherries, depending on my mood.
Letting the cherries sit with a bit of sugar for half an hour.
The flour and sugar, ready to have the beaten eggs added.
Adding the eggs to the dry ingredients.
The cherries placed in the buttered baking dish.
The batter poured over the cherries, ready to bake the clafoutis
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There is nothing better on a cold wintry day than a properly made pot pie. Craig Claiborne