Clafoutis aux Poires et aux Framboises

3 eggs
1/3 cup sugar
1 cup whole milk
1 tsp. vanilla or almond extract
pinch of salt
1/2 cup all-purpose flour
2 pears, peeled and sliced rather thickly
2/3 cup fresh raspberries
powdered sugar for garnishing

Whisk together eggs and sugar in medium bowl. Whisk in milk, vanilla and salt. Slowly whisk in the flour in small amounts to keep batter smooth. The batter will not be thick. Peel and slice fruit (virtually any kind will work) and use a paper towel to absorb extra liquid so the clafoutis isn't watery. Lay fruit in one layer (make it pretty) in a buttered 9-inch pie plate, tossing raspberries between pear slices in a seemingly random pattern of pure beauty as you laugh gaily while tossing your hair behind your shoulders. Now stop that nonsense, pour the batter over the fruit and put the Clafoutis in a pre-heated 350 degree oven for 45 or 50 minutes. It will puff up considerably but will fall down once you remove it from the oven. Fear not, this is normal. It is done when an inserted knife comes out clean. Dust with powdered sugar when serving. Bon Appetit!