A clafoutis is a french dessert that takes two forms: right out of the oven it is light and airy, and as it cools, it becomes more dense, like a crepe. I used Suzanne Goin's recipe for a Cranberry Walnut Clafoutis as a base, and made my own variation with walnuts, sage, and vanilla. This dessert is best served right out of the oven, with whipped cream, powdered sugar, and if you're feeling fancy, maybe some fried sage leaves. Adjust the amount of sage to your taste. I used about 10 or so small sage leaves, and chopped them up to release more flavor.

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