[‘Use room temperature eggs for better batter blending and even baking.’, ‘Butter the baking dish thoroughly to prevent sticking and add a nutty flavor.’, ‘If the top browns too quickly but the center is still wobbly, tent loosely with foil and continue baking.’, ‘Frozen pitted cherries can be used; thaw and drain excess liquid before use.’, ‘Toast slivered almonds lightly for extra flavor or omit for a softer texture.’, ‘Clafoutis is best eaten the day it’s made but keeps refrigerated for up to 2 days.’, ‘Reheat gently in the oven at 300°F (150°C) for about 10 minutes to maintain creaminess.’, ‘For nut-free version, omit almonds or substitute with toasted coconut flakes.’, ‘For gluten-free, substitute all-purpose flour with almond flour or gluten-free baking mix.’, ‘For dairy-free, use plant-based milk and butter alternatives.’]