Cherry Clafoutis

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I agree with some of the other reviewers..Something about the directions is wrong.. I think the temp should be much higher, maybe 425 instead of 325.(I checked a similar recipe and it started out at 425 After waiting for it to set up for at least 30 minutes, I turned up the heat to 350 and it started puffing up but the center still looked eggy.
I used fresh figs and I think it would have been better, had the directions been right.
I might try again with different fruit.

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Made this a few times and it's always a hit! I used blueberries and love the taste!

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Love this recipe! Easy and delicious. I have also substituted peaches in the summer, with brown sugar instead of white sugar.

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I followed the recipe exactly and what I got was a real take it or leave it desert. Really - no point in making or eating this one. It's the first recipe of Anne's I've tried and I'm pretty disappointed.

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I have made this recipe many times for family and friends. We all love it. I also made this recipe with fresh peaches this summer and it was great. Thank you so much.

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Very easy to make and delicious .

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My husband and I really enjoyed this and we were both pretty skeptical about it at first. The only downside was pitting the cherries. I'm going to have to get a cool pitter like she had on the show if I ever make it with cherries again.

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I really enjoyed this recipe! I made it as described except half the lemon zest, touch more vanilla extract, and I used 8 standard ramekins. Bake for 35 minutes and you have an elegant dessert that is great for dinner parties. For a smaller crowd, cut the recipe in half, refrigerate the left overs, and reheat for a couple of seconds in the microwave as you like. Simple.

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I think it was a bit lemony, and I only zested half of a lemon instead of a whole one. But I loved the almonds on top!

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I read all the reviews for this before I made it. I followed the recipe exactly (dish was 9X5 instead of 7X5 and it turned out beautifully! I don't know how so many people could screw this up! I certainly will make this again when sweet cherries are in season. Keep it up, Ann.