NYT Cooking: Clafoutis, as you may must know by now, are among my favorite vehicles for seasonal fruit. I love the way blueberries and blackberries bleed into the batter as this bakes. Let it cool for about a half- hour, or completely, before you serve it, and be careful when you cut into it, as the berries can splatter when they’re warm. My clafoutis are not very sweet, and I enjoy them for breakfast as well as for dessert.
Julia Child's Cherry Clafouti Recipe — with ample pockets of fruit and a texture somewhere in between a custard, a cake, and a dutch baby, the clafouti is a classic French dessert that should be on your radar.
Raspberry Peach Clafoutis (pronounced klafuti) is a traditional French dessert made with seasonal fresh fruit, covered in a thick custard-like batter, then baked. It is often served warm with a dusting of confectioners' sugar.