Got some great cherries in my CSA box and tried a Paula Wolfort recipe in Food & Wine for cherry clafoutis. I figured Paulas recipe would be great. I didnt like it. It was very custardy, not cakey at all. Did I do something wrong? My research turns up about a zillion different versions of this simple dessert. I like the one at Chez Papa in San Francisco, which is more cakey, but still moist, rich and eggy. Has anyone had it? Does anyone have a clafoutis recipe like that? Thanks.