Remember my "eh" muscadine cobbler from last week? The cloying, goopy one? And how I said I thought the grapes might do better in a clafouti?
I made one, and I was right. It's one of the best things I've ever eaten. WOW. If you have access to muscadines (this means you, my fellow residents of the south), grab your copy of Mastering the Art of French Cooking: Vol. 1 and follow the basic clafouti recipe, substituting halved, seeded muscadines for the cherries. Use brandy (which is, after all, made of grapes) instead of vanilla.
I could eat this whole thing. Mmm.