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1
Preheat the oven to 400 degrees F.
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2
Make the batter: Sift the flour, granulated sugar, cinnamon and salt into a bowl.
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3
In a separate bowl, whisk the eggs, egg yolk, and milk until well blended.
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4
Add about 1/3of the egg mixture to the flour mixture and whisk to form a paste, then gradually incorporate the remaining egg mixture.
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5
Whisk until well blended.
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6
Cook the figs: With the tip of a knife, scrape the vanilla bean seeds from the pod into an ovenproof 10-inch cast iron or stainless steel skillet.
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7
Add the pod and the butter and cook over moderately high heat until the butter turns nut brown.
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8
Add the figs and cook, stirring often, for about 1 minute to soften them.
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9
Remove the vanilla bean pod and discard.
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10
Sprinkle the figs with the granulated sugar, reduce the heat to moderately low, and cook until the the sugar has melted and is coating the figs in a light syrup.
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11
Add the grappa or other brandy, swirl the pan briefly, then spread the fruit evenly in the pan.
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12
Remove the pan from the heat.
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13
Working quickly, pour the batter through a sieve evenly over the fruit.
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14
Bake until the edges of the clafouti are puffed and browned and the center is set, about 15 minutes.
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15
Remove from the oven.
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16
Put some confectioners' sugar in a sieve and generously dust the surface of the clafouti.
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17
Serve warm directly from the pan with a dollop of creme fraiche.
