That looks good! The batter seems really thin. Time for more Bakery Science 101: There isn't all that much flour in the recipe. Is it the eggs that puff up and bind it all together? I've tried clafouti before and haven't been very impressed. Maybe it was my technique (it MUST need more flour, it's too runny). Thanks, I'll try it soon. Blueberry season is upon us! -Tom Tom, it's like popover batter, and the results are similar - the batter puffs up all around the cherries, then settles quickly once you take it out of the oven. Yes, it's the eggs. It's rather like one of those Dutch baby pancakes. And I'd bet blueberry would be fine, though I'd probably fill the pan half full, rather than just a single layer of berries. Enjoy - PJH

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