I've made clafouti several times. Now, I've never actually eaten real clafouti in France so I don't have a proper point of reference, but the clafouti I make just seems all wrong. It's greasy, dense, chewy, and bland. And I get this same result from different recipes.
What am I doing wrong? Or, is clafouti supposed to be this way? Could you point me to a foolproof recipe?
Any comments would be greatly appreciated. Thanks so much.