1. Preheat oven to 350ºF.
2. Blend all ingredients together on high-speed for one minute. The mixture will be a thin and runny consistency, this is normal.
3. Lightly grease individual sized ramekins, then fill 2/3 way full. If desired, you can add a spoonful of a flavored filling now. I added a scoop of homemade strawberry freezer jam, and it paired great with the chocolate!
4. Bake the clafoutis for 35-40 minutes, or until it puffs up and is no longer jiggly.
5. Serve warm, as your dessert may flatten as it cools.