The recipe calls for a 10 inch cast iron skillet and even though my skillet measures in at 10 inches it must be super small or something, because I halved the recipe (ready to use my mini 6 inch skillet) and half of this recipe fits perfectly into my 10 inch skillet -- way too much for the 6 inch. There is no way the called for amount of filling would work in mine, I'm thinking maybe it has shallow sides or something? I don't know really, it looks pretty standard to me, oh-well.
I adapted this recipe quite a bit so I am going to share how I made it...pretty much a halved recipe from the original except for the flour, longer baking time, skim milk instead of whole milk and cream, and skipping the saute step.
adapted from The Sweet Melissa Baking Book
3 pluots, sliced into wedges
1/2 cup sugar
1/3 cup flour
1/2 teaspoon almond extract
3/4 cup milk (I used skim, since that's what we keep on hand)
1 1/2 tablespoons butter, melted and cooled
1/4 teaspoon cinnamon
1/2 cup sliced almonds
powdered sugar and whipped cream to serve
Preheat oven to 350. Spray a 10 inch cast iron skilled with cooking spray with added flour.
Whisk in milk and cooled melted butter, add pluots and gently pour into skillet.
Sprinkle sliced almonds around the edges of the clafouti batter.
Bake for 45 minutes until puffed and golden brown. Remove from oven and let cool about 10-15 minutes.
Dust with powdered sugar and serve with whipped cream.