Recipe(tried): Clafouti Babies

Several years ago a friend attended a summer session at a cooking school in France and one of the dishes they made were these Clafouti Babies - easy, and very little fat. The notes say that clafoutis vary by region (generally associated with Limousin and Aquitane) and by individual cook. The batter ranges from a custard base through a cake-like batter to a puffy pancake. At cooking school they made them for dessert but they are also served for breakfast. I'll add them to the clafouti suggestions here, although I don't believe it's the one you are looking for, Jaimie.

CLAFOUTI BABIES

6 ramequins or souffle dishes which will hold about 1 cup
3 oz. butter
Preheat oven to 350 degrees F. Divide the butter among the 6 ramequins and place in oven to heat while preparing the rest of ingredients.

2 cups pitted cherries (or other fruit - plums, blueberries, peaches, strawberries etc all work well.)
2 Tbsp sugar
Place cherries in a bowl and toss with sugar. Set aside.

1 cup flour
1 1/2 tsp. baking powder
1/2 tsp. salt
1 cup sugar
Mix together in a bowl.

1 cup milk - add to flour mixture and stir until well blended.

When ramequins are hot and butter melted, pour batter equally divided into bowls. If you pour into the center of the bowls the batter pushes the hot butter up the sides of the bowls, self-buttering them.

Spoon the cherries onto the batter, equally dividing them among the bowls.

Bake for 25 minutes. Serve immediately; or leave at room temperature as long as overnight (lightly covered with foil) and serve for breakfast. These reheat well in microwave, too.