This is a traditional French dessert that is essentially a large pancake baked with fruit. It is easy and can be made at the last minute, and can be adapted to all kinds of fruit.
My favourite fruit is pears, apples, or cherries. Only use fruit that will not decompose too much during the cooking process.
1 tbsp more or less of butter for greasing the pan
1/2 cup sugar, plus some for dusting the pan
About 4 pears/apples/1 1/2 lbs pitted cherries halved and cored
1/3 cup flour
3/4 cup heavy cream or yogurt (I use non-fat yogurt)
3/4 cup milk
1 tsp. vanilla extract
confectioner's sugar (optional)
fresh-grated nutmeg or cinnamon to taste (optional)
Preheat oven to 350 degrees. Grease a gratin dish (9x5x2 inches deep) or a 10" round deep pie plate generously with butter. Sprinkle with sugar then turn over to remove the excess. Lay the fruit in one layer in the bottom of the pan.
Beat eggs until foamy. Add 1/2 cup of sugar and beat until foamy and thick. Add the flour and continue to beat until smooth. Add milk, yogurt or cream, salt and vanilla.
Pour batter over fruit. Don't worry if fruit pokes through the batter. Bake for 20 minutes or until the clafouti is nicely browned on top and a knife comes out clean. Sift confectioner's sugar over the top and serve warm.
It goes well with ice cream or honeyed yogurt, but I like it plain. It's also great for breakfast.