It's a French brunch-y thing conveniently suited to the berries of a prairie summer. It's tradition in France to leave the pits in the cherries, so you decide...
3 tbsp sugar
1 cup milk
1/2 tsp vanilla
1/4 tsp salt
1 cup flour
1 tbsp flour
2 cup mixed berries such as cherries, raspberries, strawberries, blueberries, low bush cranberries, saskatoons. You can also add some thinly sliced rhubarb.
Heat the oven to 350F. Put butter in a 10-inch cast iron skillet or a pie plate. Place in oven until butter is melted but not brown.
Meanwhile, in a blender mix eggs, sugar, milk, vanilla and salt. With the blades running, add 1 cup flour and blend well.
Toss fruit with remaining 1 tbsp flour.
Remove the skillet or pie plate from the oven. Pour in the batter and scatter the fruit on top. Return to the oven. Bake about 20-25 minutes, until the centre of the custard is set.
Serve warm with a dusting of icing sugar or cool with a drizzle of syrup.