Can I prepare clafoutis batter in advance and just add the fruit and bake before serving, or should it all be done fresh?
I don't think a few hours would hurt as long as you stir it well before pouring into the baking dish. I wouldn't let it chill overnight, though.
Pace Picante Salsa Knockoff
Making clafoutis in a microwave?
Your best clafoutis recipe?
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