1 tablespoon butter (for greasing pan)
1 cup sugar
1 cup flour
1 cup half-and-half or whole milk
2 cups cranberries
Scant cup walnuts
Heat the oven to 425 degrees. Butter a deep 9- or 10-inch pie plate or a gratin dish of similar size. Sprinkle it with a tablespoon or so of sugar, then swirl dish to coat evenly. Invert to remove excess.
Beat eggs well, then add remaining sugar. Beat until smooth. Add flour, and beat again until smooth. Add the half-and-half or milk and salt, and whisk until smooth.
Coarsely chop cranberries and walnuts. If using a food processor, do not overprocess — just pulse until chopped. (It’s very fast.) Put cranberry mixture in pie plate, and pour batter over it.
Bake for about 30 minutes, or until clafoutis is nicely browned on top and a knife inserted into it comes out clean. Sift some confectioners’ sugar over it, and serve warm or at room temperature.