Check out this recipe card from France! What you see here is a French dessert known as clafoutis (pronounced kla-foo-tee). Clafoutis originated in the countryside, specifically the administrative region of Limousin (which is now Nouvelle-Aquitaine; this is kind of in the mid-southwest part of the country). It’s not known when clafoutis came about, but its popularity extended beyond Limousin during the 1800s. This is a dessert that’s made with egg, milk and flour, and the focal point is the cherries scattered throughout. This one here uses black cherries, which is the typical Limousin style clafoutis. Furthermore, the cherries are unpitted, which gives the dessert a bit of an almond flavor when heated. The pastry itself is akin to custard. You’ll see a ton of clafoutis recipes on the web; some use cherries that are pitted, some use other fruits (such as blueberries and peaches), and some even use a little bit of rum, like the one you see here. It is said that clafoutis is sweet but not overbearingly so, and despite it being such an elegant dish, it’s apparently as easy as making waffles. I made waffles the other day and they came out edible, so I think I have a chance with this one! Thank you so much for this awesome culinary share, Herve!