• 4 large eggs
• 1/2 cup heavy cream
• 1/2 cup milk
• 3 Tbsp. all-purpose flour
• 3/4 cup sugar
• 4 Tbsp. unsalted butter(Plugra French)
• 6 medium peaches -- peeled, pitted and quartered

Preheat the oven to 350 degrees. In a blender combine the eggs with the cream, milk and flour. Add 1/2 cup of the sugar; blend until smooth.

In a large heavy skillet, melt the butter over moderate heat. Add the peaches, sprinkle with the remaining 1/4 cup sugar, and cook, stirring occasionally, until tender, about 4 minutes.

Butter a 10-inch round glass pie plate and pour one quarter of the batter. Spoon the peaches with their remaining liquid into the dish and pour the remaining batter on top. Set the pie plate on a baking sheet and bake for about 1 hour, or until golden and just set. Transfer to a rack and cool to room temperature before serving.

(Make ahead: The Clafouti can be refrigerated overnight. Gently re-warm in a 300 degree oven before serving.)