A French classic, originally from Limousin. Best served warm to bring out the cherry flavor.
This is the original clafoutis recipe with the dark, sweet cherries. When other fruits then cherries are used, the pie is called a "flaugnarde".
The fruit is then chopped up in cherry sized pieces. Because of the thin batter, do not use a springform.
Tools used: Whisk, silicone spatula, sieve.