Made this recipe yesterday: http://thepioneerwoman.com/cooking/2007/08/the_great_cobbl/
The noteworthy thing is how much better this clafoutis turned out than all my previous attempts (ok just one previous attempt). The recipe does not specify what kind of vessel to use for cooking, but I used a tart pan, which turned out to be the perfect size. The top turned out attractively golden brown, with a ring of darker brown along the delightfully crispy edges. There are a lot of recipes for clafoutis out there but none this easy.
Finally, the best part about it is that if you don’t have a lot of people sharing this with you, the leftovers are still just as good. I am constantly worrying that food will go to waste since it’s just the two of us. I microwaved some of this clafoutis the next day, and the edges actually stayed crispy, which is pretty awesome.