I do not have a cast iron skillet. I used my Calphalon 'everyday pan'. It is heavy, has a larger flat bottom surface, with high sides, is 12 inches, and has two small handles on each side of the pan. It worked perfectly.
Also, I did not have creme fraiche on hand last weekend. I substituted; I put some sour cream to a scant half cup and added 1 Tablespoon and 1 teaspoon of heavy cream , mixed together, and let it sit for 5 minutes. It worked perfectly. I used regular whipped cream to serve.
This is delicious, and not too heavy, a cake like biscuit batter.The butter, if you pour the batter over the center of the pan, will rise up the sides and leave a ring around the top of the batter. As it bakes, it will create a crispy, golden edge all around the top, which tastes quite delicious and wonderfully crunchy.
NOTE: FOR GLUTEN FREE OR WHEAT FREE BAKERS: THIS RECIPE IS EASILY CONVERTED WITH THE FOLLOWING CHANGES.
1. Use 2 cups (1:1 sub) all purpose GF flour** for the regular flour, adding 1 1/2 teaspoons of Xanthan gum. I used 1/2 cup almond flour before adding 1 1/2 cups of the AP GF flour. You can also add the KAF cake enhancer if you desire. When baking gluten free, I learned from a professional baker, that the toothpick test was not reliable. Baked goods should be tested for temperature, and the thermometer, inserted in the center, should reach 205º. It will be done in the center, and although the crust will be darker, the results are more pleasing, without a doughy center. The picture to the left is of a gluten free version of the peach cobbler.
It makes a wonderful cobbler GF and I am sure you will find that your family won't be able to tell it is gluten free! My company couldn't tell. They just thought it was delicious!
I hope all of you will too.
**I used Bob's Red Mill AP GF flour. The batter was smooth and not gritty at all. I preferred that texture.