Whisk the eggs, sugar, salt, cooled melted butter and vanilla extract in a large mixing bowl.
Add in the flour and whisk again. Add the flour in one go and whisk until it's fully combined.
Combine the milk. Pour in the milk and whisk together. The batter will feel quite runny, like a crêpes batter.
Prepare the pan. Grease the base and sides of the baking dish well with softened butter. Sprinkle sugar over the butter.
Assemble batter and peaches in pan and bake. Place peaches in the base of the dish. You can add as many peaches as you prefer, fully lining the base of the pan. Or just around the edge as I have done. Very slowly pour in the batter, trying not to move the peaches. If they shift slightly, they can be guided back into place with a fork. Set aside.
Preheat the oven and bake. Preheat the oven to 180C (350F).Bake for 40-45 minutes, until set in the middle. It will look puffed up and thick when you pull the clafoutis from the oven, but as the steam dissipates, the clafoutis will deflate and set in place. The baking time depends on the size of your baking dish and the thickness of your filling.Set aside for 10-15 minutes, dust with powdered icing sugar (optional), and serve warm.
Step-by-Step Photos: My blog post includes helpful step-by-step photos to help guide you through making this recipe.To store: Store leftover clafoutis either in an airtight container or wrapped well with plastic wrap in the fridge. It will last 3-4 days and is best if reheated. Zap the clafoutis for 15-second intervals until it’s warm. You can also cover it with foil and bake at 180C (350F) for 5-10 minutes or until warm.To freeze: Clafoutis does not freeze well. Because of the fruit, it can get very soggy and ruin the custardy texture.TIP 1: Make it in a blender if you want to make it in under five minutes! Pour all the batter ingredients into a blender and pulse until smooth. This literally takes a super quick couple of minutes!TIP 2: Don't whisk the batter too vigorously, as you'll incorporate too many air bubbles into the batter. If there are bubbles on the surface of the batter when baking, the appearance isn't great in the finished clafoutis. Skim them off before pouring the batter into the dish.TIP 3: Butter the dish well. The batter will stick to the base without the butter, making cutting wedges of clafoutis near impossible! The sugar also helps prevent the batter from sticking.TIP 4: Sprinkle with demerara sugar once baked for a textural, crunchy contrast to the luxurious set custard underneath.Variations: Substitute the peaches for plums, apricots, nectarines, cherries, blackberries or raspberries.