Cook the Book: Brunch Clafouti

Ingredients

• 0.1 teaspoon almond extract 
• 3 large eggs 
• 0.5 cup flour all-purpose
• 1.5 cup raspberries fresh such as pitted cherries or raspberries
• 0.3 teaspoon salt 
• 0.3 cup cranberries divided (if using cranberries, double the sugar)
• 1 tablespoon butter unsalted
• 0.5 teaspoon vanilla extract 
• 3 tablespoons frangelico 
• 3 tablespoons frangelico 

Equipment

• bowl
• frying pan
• oven
• knife
• whisk

Directions

1. Preheat the oven to 425°F.
2. Place an ovenproof 9-inch or 10-inch skillet over medium heat for a minute or two to get hot. Meanwhile, in a medium bowl, whisk together the flour, 2 tablespoons of the sugar, and the salt. Gradually whisk in the eggs until the mixture is smooth and lump free.
3. Whisk in the milk and extracts.
4. Melt the butter in the hot skillet, swirling to coat evenly.
5. Sprinkle the remaining sugar over the butter and then add the fruit to the pan. Increase the heat to medium-high and saute, shaking the pan frequently, until the fruit softens and the juices and sugar form a thick syrup, about 3 minutes for most fruit, longer for cranberries.
6. Turn off the heat and add the brandy to the pan, shaking the pan to coat the fruit evenly.
7. Pour the egg batter into the pan.
8. Bake in the upper third of the oven for 10 to 12 minutes, until puffed on the sides and fully cooked in the center (check with the tip of a knife).
9. Serve warm with a dusting of powdered.