Preheat oven to 350F and grease a 2L-capacity baking dish (see notes) with butter. Set aside.
Sift ½ cup flour, ⅛ teaspoon salt and ½ cup sugar into a medium-sized bowl. Set aside.
In another larger bowl, whisk 4 eggs, 1 cup milk, 1 cup cream and 1 ½ teaspoons vanilla until smooth and well incorporated.
Make a well in the centre of your flour mixture and add in the egg mixture a little at a time (I did ¼ cup at a time), stirring by hand and mixing well after each addition. Continue until you've poured all the egg mixture in. Add the 2 tablespoons melted butter and give the mixture a final stir.
Arrange your peach wedges on your baking dish forming a single layer then pour your batter over the peaches.
Bake for 60-75 minutes until the clafoutis is set - golden brown on top (see notes), firm but still a little wobbly, and a knife inserted in the middle comes out clean.
Video
Notes
You baking dish has to be 1) big enough so you can arrange all your peaches in just a single layer and 2) hold all the liquid with about an inch to spare on top to avoid risks of spillage.
If you see the top of your clafoutis is getting too brown too soon, place aluminum foil loosely on top and continue baking.