Clafoutis Recipe Video

Here we go... Purist will scream that this is not clafoutis because I'm not using cherries. Well in France there are variations in what fruit is used from region to region, and there are even variations in what it is called - flan aux fruits or a flognarde (flaugnarde). In the end, a clafoutis is somewhere between a sweet omelet and a custard and any number of fruits can be used. I borrowed the start of this recipe from Jacques Pepin (who calls it clafoutis, which is good enough for me), he uses canned apricots. I don't buy a lot of canned fruit - none actually - so I prefer to use what we can ourselves: peaches or pears.
This is something that is usually made after supper is eaten, and we are making tea. It's served hot from the oven, right from the pan I cook it in. If you like to present and serve on a platter go ahead.
This is one of the few places in my kitchen where I will use a non-stick pan.

Ingredients:

• 3 tablespoons unsalted butter
• 1 can (8.25 ounces) fruit in syrup
• 1/4 cup all-purpose flour
• 3 large eggs
• 2 tablespoons sugar
• 1/4 cup sour cream or yoghourt
• 1 tablespoon confectioners' sugar

Method:
Pre-heat oven to 400ºF

Melt the butter in an 8-inch nonstick skillet.
Drain the fruit, reserving the syrup. You should have about 1/2 cup syrup.
Whisk the syrup with the flour in a medium bowl. Add the eggs, sugar, sour cream (or yoghourt), and 1 tablespoon of the melted butter, mix until you have a smooth batter.
Pour the batter into the butter remaining in the skillet and arrange the fruit on top.
On the stovetop cook over high heat for about 2 minutes and then transfer it to the pre-heated oven.
Bake for 18 to 20 minutes, or until lightly browned and puffy.
Remove from the oven and sprinkle the confectioners' sugar on top. Cool to lukewarm.
Cut into wedges, and serve.

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