I'm not getting it. It seems to be so simple to make Clafoutis. Just a thin batter poured over fruit, don't overcook.
I've ended up with rubbery versions and versions that just aren't creamy. What's the secret to creamy luscious Clafoutis?
I had the ultimate version this summer in New Jersey at the Balthazar Bakery outlet (thanks to Chowhounds for the tip on the location of this treasure). Creamy, perfect Clafoutis. I want to duplicate their results.