Based on an old French recipe
125 g sugar
1 sachet of vanilla sugar
25 g of melted butter
250 ml of milk
1 pinch of salt
1 packet of baking powder
100 g of flour
5 nectarines (or 750 g cherries, plums, sour cherries, apricots)
Rinse the nectarines, then pit and cut them into cubes (in making a cherry clafouti, keeping the pits, would give more flavor). Then distribute the fruit at the bottom of a buttered ceramic dish, mine was 24 by 24 cm.
Whisk the eggs with the sugars in a deep bowl. Work with an electric mixer for about 3 minutes or by hand for about 5 minutes. Then pour in the butter and milk and add the pinch of salt. Finish by stirring in the flour and baking powder (sifted together). Pour the batter over the fruit.
Bake the nectarine clafouti at 180°C for 45 minutes. Serve lukewarm.