I baked up Martha Stewart’s peach clafoutis early in my blogging career…and now it’s time to feature a classic, French Whole-Cherry Clafoutis. A clafoutis is a simple, rustic French cake…or as Dorie describes it, “a firm, eggy, flour based pudding.” The texture and flavor reminded me of crepes…no wonder I was an instant fan. Cherries are the classic addition, but stone fruits, mixed berries and even rehydrated dried fruits are delicious options. Apparently leaving in the pits allows the cherries to retain extra flavor, but I was handing this dessert over to my oldest to take to a BBQ with his beer drinking contemporaries. Providing bowls to politely place the extracted pits was not a viable option. I could easily see the party deteriorating into a pit spitting contest!