Fruit Clafouti

• 1 tablespoon butter, for greasing the baking dish
• 1 1/4 c milk
• 2/3 c granulated sugar, divided
• 3 eggs
• 1 T vanilla
• 1/4 tsp kosher salt
• 1/2 c flour
• About 3 cups fresh (not frozen) blueberries, blackberries, pitted sweet cherries, or sliced nectarines, peaches, and/or plums
• Confectioners’ sugar, for dusting

Preheat the oven to 350°F. Grease a baking dish (such as a 6-8 cup gratin dish or well-seasoned 12-inch-diameter cast-iron skillet) with the butter.

In the jar of an electric blender, add the milk, 1/3 cup of the sugar (note: you’ll add the rest of the sugar in a bit), and the eggs, vanilla, salt, and flour. Blend at high speed until slightly frothy — about 10-15 seconds; do not overblend.

Pour a teeny 1/4-inch layer of the batter into the prepared baking dish and spread evenly, then pop the pan into the oven until the thin layer of batter sets up (about 5-10 minutes, depending upon how thin you kept it).   Remove from the oven and scatter the fruit evenly over the hot batter, then top the fruit with the remaining 1/3 c of sugar. Pour the remaining batter evenly over the berries.

Bake until the batter puffs and browns — 50 minutes to 1 hour. Cool on a wire rack until warm (or even cold, but we prefer it warm). Dust the top with confectioners’ sugar just before serving.  If you want to keep the French theme, try a bit of sweetened creme fraiche with it.