Kevin asked me why I kept making cherry clafoutis — was I developing a recipe? Nope — I just love it.
Although now I wonder whether I could do a mango clafoutis? The mango might just dissolve — maybe if I used slightly green mango it might be good? With strawberries for color? And adjust the flavoring to be a little more Sri Lankan — skip the almond extract, go with cinnamon, cardamom, cloves? Hmm…
