Puffed Apple Pancake

From the Gourmet Cookbook. Active time 25 min, start to finish 45 min.

This is a lot like a clafouti but I only eat this at breakfast time for some reason. You could use cherries instead (thaw & drain liquid), and omit the cinnamon & cloves and add a generous dash of brandy or rum instead.

2 tart apples, cored & sliced 1/4" thick (peeling optional)
1 TB lemon juice
3 TB packed brown sugar
4 TB sugar
1/2 tsp cinnamon
1/8 tsp cloves
3 TB unsalted butter
3/4 cup whole milk (buttermilk also works and you can get away with non-whole milk I imagine)
3 large eggs
2/3 cup all-purpose flour
scant 1/4 tsp salt
1/2 tsp vanilla extract

Preheat oven to 425, rack in middle of oven.

Toss apples with lemon juice, brown sugar, 3 TB white sugar, cinnamon and cloves in a bowl.

Heat 1 1/2 TB butter in 10-inch ovenproof skillet (nonstick or cast iron) over moderate heat until foam subsides. Add apples and cook, stirring occasionally, unti just tender, about 4 minutes. Transfer apples and any liquid to a wide bowl and let cool.

Clean skillet & heat in oven for 5 minutes. Combine milk, eggs, flour, remaining 1 TB sugar, salt, and vanilla in a blender and blend until smooth (or use a mixer or whisk).

Remove skillet from oven. Melt remaining butter in skillet over moderately high heat then pour batter into the skillet. Spoon apple mixture evenly over top. Bake until puffed and golden and a wooden pick or skewer inserted in center comes out clean, 15 to 20 minutes. Sprinkle with confectioner's sugar if desired.

Notes: You can use other fruit, but make sure it is hot and that excess liquid is drained off, or else it won't cook very well.