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A la Carte Catering
Adrian's Tavern
Boca Chica Restaurante
Buona Sera
Cafe Twenty Eight
Champions Sports Bar & Grill
Country View Estate B & B
D. Fong's Chinese Cusine
Dangerfield's
Girvan Grille
Hell's Kitchen
Jensen's Wine & Dine
Joe Sensers Sports Grill
Joe Sensers Sports Grill & Bar Eagan
Joe Sensers Sports Grill & Bar Roseville
Key's Bar & Grill - Foshay
Key's Cafe - Downtown St. Paul
Kip's Irish Pub
La Casita Mexican Restaurant Columbia Heights
La Casita Mexican Restaurant Roseville
La Fonda de los Lobos Restaurant
Lightly Epicurean Caterers & Deli
Lone Spur Grill & Bar
Los Andes Restaurante
Lotus Restaurant
Luci Ancora
Luna Rossa Trattoria
Mansetti's Pizza & Pasta
Maria's Cafe
Mediterranean Cruise Cafe
O.K. Corral
Ol'Mexico Restaurante
Ole Piper - Rosemount
Park Tavern
Q. Cumbers Buffet
Ristorante Luci
Sunsets of Woodbury
Sunsets on Wayzata Bay
The Original Pancake House-Eden Prairie
The Original Pancake House-Edina
The Riverview Cafe
The Riverview Wine Bar
Ursula's Wine Bar and
W.A. Frost & Company


Clafoutis
"Cherry Flan"
 

Ingredients for Crust: 

 3/4 cup   Flour, All-Purpose 
 1/2 cup    Sugar
 1/8 teaspoon   Salt 
 3 each   Eggs, Large 
 3 Tablesspoon  Cognac 
 1 teaspoon   Vanilla Extract 
 2 cups   Milk 
 1 Pound   Fresh Black Cherries, Stemmed & Pitted 
   Confectioners' Sugar for Sprinkling  

Directions

Preheat your oven to 375 degrees F.  Mix the flour, sugar and salt together thoroughly. In a separate bowl beat eggs until frothy then gradually combine with the flour mixture. Add the Cognac, vanilla, and milk beating vigorously until the mixture is smooth.

Butter ramekins or a pie tin and place cherries on the bottom evenly then pour the batter over the cherries. Bake for about 45 minutes or until the flan is slightly browned, the flan should still be very soft. Let cool and sprinkle with Confectioners' sugar.

If black cherries are not available, or desired, this dessert may be made with most any fruit (plums, grapes, apricots, etc.).