The potential was good to put together a pear clafoutis.

Note: Many different fruits can be used in a clafoutis.

Clafoutis is so familiar to her, it's no longer a recipe but an act.

Suddenly I wanted to make a clafoutis with clementines, too.

Clafoutis is best eaten warm or at room temperature, not hot.

But the quick little chocolate clafoutis, with just a few ingredients, are a good reason to stay home.

Their filling may contain fruit, making them similar to clafoutis.

Every year for the same few weeks when the cherry tree is bearing, she makes her clafoutis.

Clafoutis does not keep; serve within a couple of hours of making it.

This is not your average cake, it's almost more like a clafoutis than a sponge.

Place clafoutis in oven, and cook for 30 minutes.

Bake for 35 minutes, or until the clafoutis is puffed up and golden brown.

Clafoutis apparently spread throughout France during the 19th century.

But Ms. Martin's clafoutis is a little different from most.

After she takes her clafoutis out of the oven, we talk quietly as it cools.

This pie is sort of like a clafoutis but has a crumb crust.

Use it as a base for a clafoutis.

The clafoutis can be served hot or warm, but will sink slightly as it cools.

The pears were undercooked, and the clafoutis needed more time in the oven.

The desserts stick to classics like lemon tart and clafoutis.

Besides, it leaves room for the restaurant's delicious sour cherry clafoutis.

For dessert, they served a peach and berry clafoutis.

They nestled in the cream like cherries in a clafoutis.

Is there a diner on earth who does not want to see cherry clafoutis on a menu?

The clafoutis is cooked when the blade of a knife inserted into the mixture comes out completely clean.