Instructions: Gray salt and freshly ground black pepper (or Kosher Salt)

For the batter:
In a bowl, whisk together the eggs, yolk, milk, and salt.

In a separate bowl, mix together the flour, Parmesan, and pepper.

Whisk 1/3 of the egg mixture into the flour mixture to form a paste.

Gradually incorporate the remaining egg mixture. Fold in the ricotta, chives, and thyme.

For the corn:
Preheat the oven to 425 F. Set rack in the middle of the oven.

Drain the tomatoes, reserving 1 tablespoon of the oil. Dice the tomatoes and set aside. In a 10 inch ovenproof skillet, heat the reserved oil and the butter over medium high heat. Add the corn and saute for 1 minute. Season to taste with salt and pepper and continue to cook for about 3 minutes, or until corn is a golden brown. Add the tomatoes and toss.

To finish:
Remove the skillet from the heat and pour the batter over the corn and tomatoes. Place the pan into the oven and cook for about 15 -20 minutes, or until the edges of the clafoutis are puffed and browned and the center is set.

Turn on the broiler and brown the top if desired.

Chefs note:
Note: If the clafoutis are to be served from individual gratins or pans, heat the pans in the oven for about 5 minutes or until quite hot, then, spread the cooked corn into each pan, top with the batter and bake. Your cooking time will vary depending on the size of the pans. If made ahead, the batter can be stored in the refrigerator for several hours.

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