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Epicurious

Cherry Clafouti

5.0

(3)

This is the best version of clafouti I have ever tasted: It is short on flour, long on custard, and the butter gives it an added depth of flavor. Remove the pits if you like. If you leave the pits in the cherries, be sure to warn your guests so they don't crack their teeth!

This recipe was reprinted from ‘French Farmhouse Cookbook’ by Susan Herrmann Loomis. Buy the full book on Amazon.

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