What's the difference between far breton and clafoutis?
The fars bretons I've had are thicker (1" deep or more) and always flavored with prunes and/or Armagnac (because Brittany is known for dairy products and prunes--very poor agricultural land, not a lot of dirt farming). Brittany and Normandy are also known for apples (and Calvados). The clafoutis I've had are thinner, maybe 1/2" and laced with other kinds of stone fruit (cherries, apricots). Maybe it's a regional thing--when you make it with products local to Brittany, it's far breton, and when you make it with other fruit, it's clafoutis?