Probably one of the simplest desserts out there, yet so good. The texture is amazing and I love how it puffs and then falls. I made this one in a medium Workaday Casserole from the shop and it was the perfect size. Also, full disclosure, I almost ate the entire thing. 

Basic Clafoutis

Reprinted from Epicurious which originally reprinted it from the book Cooking From the Heart: My Favorite Lessons Learned Along the Way by John Besh. Copyright © 2013 John Besh. Published by Andrews McMeel Publishing.

1 cup whole milk
3 eggs
1/2 cup sugar
1 teaspoon vanilla extract (or, my edit: the contents of 1 vanilla bean)
2 tablespoons butter, melted
1/2 cup all-purpose flour

Preheat the oven to 325˚F. In a large bowl, whisk together the milk, eggs, sugar, vanilla and butter until the sugar is dissolved. Add the flour and whisk until smooth. Pour the batter into a cast iron skillet or pie pan. 

Now add your favourite fruit or flavouring (see below). Bake until the clafoutis is beautiful puffed and golden. 35-40 minutes. Serve immediately.

Variations
Concord Grapes: Once the batter is in the skillet, scatter 2 cups slightly crushed Concrd or other black or red grapes on top.
Cherry Clafoutis: Scatter 2 cups of pitted cherries onto the batter once it's poured into pie pans.
Pear Clafoutis with Pear Eau de Vie: Core 1 ripe pear and cut into pieces. Pour the batter into the skillet and top with the pear pieces. Bake. Drizzle with 2 tablespoons eau de vie and serve immediately.
Milk Chocolate and Hazelnut Clafoutis: Melt 1 cup chopped milk chocolate in a large mixing bowl set above a simmering pot of water. Fold in the clafoutis batter until smooth and fully incorporated. Pour into a skillet or pie plate, sprinkle with 1/4 cup coarsely chopped hazelnuts, and bake.