This is a classic Gascon version of the summer Clafoutis made all over France. With the addition of a finely milled cornmeal (cornflour actually) and our local soft prunes steeped in armagnac, it become the French farmhouse favorite of the Southwest. use my easy ratio for eggs, flour and milk. Inspired by the great Gascon Chef- Maria-Claude Gracia of La Belle Gasconne.

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