Preheat oven to 400ºF (200ºC). In bowl, whisk together eggs, cream and milk. Whisk until smooth, sprinkling in flour, sugar, salt and pepper flakes. Set aside.
On stovetop, heat 9-in. (23-cm) ovenproof non-stick or cast-iron skillet on medium heat. Add oil, tomatoes, basil and garlic. Stir to coat tomatoes. Whisk the batter again and pour over tomato mixture. Sprinkle with cheese.
Transfer skillet to oven. Bake 25 to 30 min., or until edges of clafouti are puffed and golden. Slice and serve warm.
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