ABOUT:

Clafouti is a custard-like baked French dessert that is typically made by baking fresh fruit (traditionally cherries) and a batter, somewhat similar to pancake batter, in a baking dish. This recipe came to me from one of chef Cheryl Vea from PCC class

INGREDIENTS:

3 cups pitted Sour Cherry
1/3 cup Grand Marnier
1/2 cup granulated sugar
1 1/3 cups milk
5 eggs
2 teaspoons vanilla extract
1/4 teaspoons salt
1 cup sifted all purpose flour
1/4 teaspoons melted butter
Powdered Sugar
Caramel Sauce
Creme Fraiche

DIRECTIONS:

Preheat oven to 350 F
Combine cherries with Grand Marnier and 1/4 cup of sugar.
Let it sit while making the rest of the batter.
Place the rest of the sugar, milk, eggs, vanilla, salt, 2 Tablespoons of melted butter
and the flour in a blender and blend at top speed for about 60 secs.
Pour the remaining butter in the bottom of a 7 - 8 cup ovenproof pan and set the pan over a medium heat on your stove.
Pour in a thin film of batter and cook for about 1 - 2 mins or until it begins to set lightly.
Remove the pan from the heat and pour the cherry mixture over the surface of the batter, reserve the drained liquid. Pour the rest of the batter over the cherries and smooth out the top with a rubber spatula.
Bake until the top is puffy and golden, about an hour.
Heat caramel sauce to a liquid consistency.
Mix in together Cherry Liquid and Creme Fraiche.
Dust with powdered sugar and serve either hot or warm.
Drizzle the flan with caramel sauce and creme fraiche sauce.

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