Blend all ingredients together on high-speed for one minute. The mixture will be a thin and runny consistency, this is normal.
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!
Bake the clafoutis for 35-40 minutes, or until it puffs up and is no longer jiggly.
Serve warm, as your dessert may flatten as it cools.
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