Servings: six to eight.
This French dessert is traditionally made with tart cherries, such as Montmorency, but sweet cherries, such as Bings, are delicious too. The clafoutis puffs in the oven as it bakes, but it collapses almost immediately once removed. It may be served hot (my preference) or at room temperature.
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This is a really cool recipe and I just love the texture of this dessert. It's easy and a perfect summer dessert. I found it kind of refreshing. I used really good, fresh cherries.
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