This is a French dessert; it’s essentially a pancake batter poured over fruit (the classic version is made with unpitted cherries). You can use half-and-half in place of the cream/milk combination. There are other clafoutis recipes in the recipe blog.

butter, as needed
1/2 c flour, more for dusting pan
3 eggs
1/2 c sugar
pinch salt
3/4 c heavy cream
3/4 c milk
3 c peeled and sectioned oranges, grapefruit, or clementines
powdered sugar, optional

1. Heat oven to 350ºF. Butter a 10-inch round deep pie pan, or an 8- x 8-inch baking dish, or a 9-inch gratin dish (or similar sized cast-iron skillet or other baking dish). 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 sugar and salt and whisk until combined. Add cream and milk and whisk until smooth. Add 1/2 cup flour and stir just to combine.

3. Layer citrus sections in dish. Pour batter over fruit to as close to top of dish as you dare; you may have a little leftover batter, depending on the size of your 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.