Peach Clafoutis

In a medium sized bowl, whisk together the eggs, ⅓ cup sugar, milk, heavy cream, flour, vanilla and salt.

Heat the skillet over a medium low flame, melt the butter in the skillet and rotate the pan so the melted butter coats the entire skillet.

Pour one third of the batter into the prepared skillet and place the peach slices in a uniform, circular orientation. Sprinkle with most of the remaining ⅓ cup sugar.

Pour the remaining custard over the peaches and place the skillet in the oven. Bake for 20 minutes or until the clafoutis is puffy and golden brown.

Pull from the oven and sprinkle and remaining sugar across the top of the clafoutis. Let the dessert cool to room temperature.

Lightly dust with powdered sugar.

Whip 1 cup heavy cream with 1 teaspoon sugar. Serve with a hearty dollop of sweetened whipped cream and enjoy!