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The batter can rest but it's really not critical. The thing is, if you let it sit for a bit (15-30 min), the flour absorbs the liquid better and you get a more even texture when it bakes. But honestly, if you're in a rush, you can just pour it straight in and it works fine too.
What really matters is having a smooth batter with no lumps and letting it bake in the oven until the clafouti is golden and set in the center. The end result will be pretty much the same whether you waited or not. That said, without resting the texture can be a tiny bit less uniform, but honestly you barely notice the difference.
No, it's not required, you can pour the batter straight into the pan with the cherries and pop it in the oven! That said, letting it rest for about 30 minutes just makes the texture a bit lighter and more even, but honestly a lot of people skip it and it still turns out fine!
Technically resting does make a difference, but it's mainly useful if you're prepping the batter way ahead of time 🍒 If you pour it right after mixing, it'll still turn out pretty good. What really matters is that your cherries are well-drained (otherwise it gets soggy) and that you pour the batter when it's nice and smooth, with no lumps. Like 10-15 minutes of resting is the sweet spot for me, no need to wait longer than that.
Resting really does help, especially if you have a bit of time, but honestly the difference is super minimal compared to what other people say 🍒 What actually makes a bigger difference is the temperature of your ingredients and not going overboard with flour - a batter that's too thick will stay thick no matter how long you let it rest!
I learned the hard way that letting the batter rest really helps, especially if you've been mixing it too vigorously beforehand - it oxidizes and turns rubbery when it bakes, whereas resting calms things down a bit. After that, if you mix gently and pour it straight in, zero problem, but that's the trap people often forget about.
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