Clementine Clafoutis

Directions

1. 1
   Heat oven to 350 degrees.
2. 2
   Prepare a gratin dish, about 9 by 5 by 2 inches, or a 10-inch round deep pie plate or porcelain dish, by smearing it with butter, just a teaspoon or so.
3. 3
   Dust it with flour, rotating pan so flour sticks to all the butter; invert dish to get rid of excess.
4. 4
   In a large bowl, whisk eggs until frothy.
5. 5
   Add granulated sugar and salt and whisk until combined.
6. 6
   Add cream and milk and whisk until smooth.
7. 7
   Add 1/2 cup flour and stir just to combine.
8. 8
   Layer clementine sections in dish; they should come just about to the top.
9. 9
   Pour batter over fruit to as close to top of dish as you dare; you may have a little leftover batter, depending on size of your dish.
10. 10
    Bake for about 40 minutes, or until clafoutis is nicely browned on top and a knife inserted into it comes out clean.
11. 11
    Sift some powdered sugar over it and serve warm or at room temperature.
12. 12
    Clafoutis does not keep; serve within a couple of hours of making it.