La Flapjack, Glorified

I recently tried out a recipe for Chris from his Saveur Cooks Authentic French cookbook - the clafoutis. It's basically flour, water, and eggs combined with cherries. Sounds like a pancake with some cherries, no? And that's what it tasted like, only much thicker and dense. I'm not sure that I'd make it again, especially since the recipe book is full of really pretty tarts ...

Comments

[Christine]

Did you leave the pits in the cherries or did you add almond extract? Leaving the pits in the cherries is traditional, but I don't think people would expect it and it seems like somethign of a safety hazard.

Just wondeirng.

[laura]

The cherries came pitted, so I didn't even have to think about that one! My recipe books does mention leaving the pits in though - but you're right about it being a bit of a hazard!