Clementine Clafoutis (cla-FOO-tee)

Time: About 1 hour

butter as needed
1/2 cup flour, more for dusting pan
3 eggs
1/2 cup granulated sugar
pinch salt
3/4 heavy cream
3/4 cup milk
5 to 15 clementines, peeled and sectioned, about 3 cups
powdered sugar

1. Heat oven to 350 degrees.
Prepare a gratin dish, about 9x5x2 inches, or a 10-inch round deep pie plate/porcelain dish by smearing it with butter (roughly a teaspoon's worth). Dust it with flour, rotating pan so flour sticks to all the butter; invert dish to get rid of excess.

2. In a large bowl, whisk eggs until frothy. Add granulated sugar and salt and whick until combined. Add cream and milk and whisk until smooth. Add 1/2 cup flour and stir just to combine.

3. Layer clementine sections in dish; they should come about to the top. Pour batter over fruit to as close to top of dish. Bake for about 40 minutes, or until clafoutis is nicely browned on top and a knife inserted into it comes out clean. Sift some powdered sugar over it and serve warm or at room temperature. Clafoutis does not keep; serve within a couple of hours of making it.

Yield: At least 6 servings.