In one bowl, combine dry ingredients. In separate bowl, combine milk and eggs and whisk until frothy. Add ⅓ liquid mix to dry mask, whisking until smooth. Repeat until all egg mixture is absorbed. Whisk until well blended.
Figs
In heavy skillet, melt butter; add vanilla bean scrapings and pod. Cook over medium-high heat until butter turns nut brown. Remove pod. Add figs. Cook for 2 minutes. Remove pod. Add sugar. Cook over low heat until syrup forms. Deglaze with grappa. Place in individual shallow-making dishes. Pour batter over each dish. Bake at 400-degrees until center is firm. Sprinkle with powdered sugar. Add a dollop of crème fraîche. Serve warm.