This is a French dessert that is served warm, traditionally it was cooked with the cherry stones still in. If you don't have Kirsch you can use the juice from 5 cherries or cherry syrup.
This recipe is delicious! The crust is light and airy and the cherries are wonderfully juicy. Also try plums. Anyone fan of sweets will love this recipe! It's not at all tart and not too rich. Perfect! - 25 Sep 2004 (Review from Allrecipes USA and Canada)
Excellent recipe. A few quick words: I used 1 cup egg substitute, a LITTLE less than 1 cup but more than 3/4 cup of soymilk. I've never used kirsch in my clafouti, so I just left it out. The dessert was still delicious and sweet and tastes just like a clafouti should. Also, I baked for only 35 minutes - it starts to brown quickly. Great overall! Delicious taste. - 01 Dec 2004 (Review from Allrecipes USA and Canada)
I can't believe I ate the whole Thing. Used Cherries from a Jar... - 04 Apr 2011 (Review from Allrecipes USA and Canada)