We have three apple trees in the front yard of our bed and breakfast, and guests love that the apples go from the trees directly onto their breakfast plates. Clafouti has turned out to be one of the favorites at The Comstock House. It's based on a French dessert recipe, but has been modified over the years to make a good breakfast, too. We use whatever fruit happens to be in season.

1 cup all purpose flour
3 tablespoons sugar
¼ teaspoon salt
4 eggs
1 cup half and half*
1 teaspoon vanilla extract
3 tablespoons melted butter--optional
*or you can also use ½ cup low fat cottage cheese and ½ cup plain yogurt; puree in food processor until smooth (this is Julee Rosso’s Low Fat blend in Great Good Food)

2-3 apples cut into thinly sliced wedges
2 tablespoons brown sugar
½ teaspoon cinnamon
Powdered sugar for garnish

Pre-heat oven to 400°F. Combine flour, sugar, and salt. Whisk in eggs, cream and vanilla. Add 3 tablespoons melted butter and stir until smooth.

Heat a 9 or 10 inch oven-proof skillet over medium-low heat. (A cast iron skillet works best—be careful not to have heat too high or bottom will burn.) Spray skillet with cooking spray or coat with a small amount of butter. Add batter to skillet and cook a few minutes—just until it begins to set.

Combine brown sugar and cinnamon. Add apple slices and toss to coat. Place the apple slices in a decorative pattern on batter in the skillet.

Put skillet in oven, lower heat to 375°F and bake for 20 minutes, until center is firm, top will be slightly brown, and it has risen in the pan. Slice and serve immediately.