Spring Berry Clafoutis - correction

Written by  Lisa
Clafouti, sometimes spelled clafoutis (kla-foo-TEE), is a classic country-French dessert from the Limousin region. There are lots of different versions that range in thickness and richness. Made with milk instead of cream and with fewer eggs, this version is on the lighter side. Classic clafoutis is made with cherries, but you can make it with early spring berries, as well as with apples, pears, plums, peaches or even summery elderberries. Serve it warm, cold or at room temperature. Great in summer, it's a moderately sweet and very delicious!
Butter or spray oil
1 Tablespoons, plus 1/2 cup sugar
3 large eggs, room temperature
1 teaspoon vanilla extract
pinch of salt (kosher or fine)
1/4 cup all purpose flour
1 pint of fresh berries washed and dried or 10 oz frozen berries
powdered sugar for garnish
Preheat oven to 375°F. Butter 10-inch-diameter cast iron skillet or a glass pie dish; sprinkle the buttered dish with 1 tablespoon sugar. Arrange fruit evenly over bottom of dish.
Using an electric mixer beat remaining sugar, eggs, milk, vanilla extract, and salt in medium bowl until well blended and smooth. Sift the 1/4 cup of flour into the egg mixture and beat again until smooth. (This step can be done up to 24 hours ahead of time. Just refrigerate the mixture until you are ready to bake. As an aside, you will get better lift if you bring the mixture to room temperature before baking. This can be done by swirling the bowl containing the egg mixture over medium heat until it reaches room temperature or sit it out of the refrigerator for 30 minutes.)
When ready to bake, pour mixture gently over the fruit in your buttered and sugared skillet.
Bake until set, but still jiggly in the center; a knife inserted into center should come out clean, about 30 minutes. Cool completely.
Can be made 6 hours ahead. Let stand at room temperature before serving. Lightly dust clafoutis with powdered sugar and serve. Store covered in the refrigerator for up to 3 days.