Flaugnarde ou clafoutis?We are in the middle of Spring and my mouth is watering for a clafoutis!! Well the cherries are not here for another couple months!! Yes, a clafoutis is made with cherries.
In the Limousin region, where Mamy Gisele is from, we call that dessert a Flaugnarde or Flauniarde and it is more creative because in that region, they use all kinds of fruit so, basically you can make it year round!! Youpie!! I can now satisfy my craving and make that dessert with apples or pears or berries (will have to wait another month for those!!) My favorite is actually apricot so I will have to wait for summer. In the meantime I will make one with apples. There are lots of apples at a good price at the market right now.
It is very simple to make at the last minute. It is just like a crepe batter.
Ingredients for 6 persons:
4 large eggs
2/3 C sugar
2/3 C flour
1 C milk
4 Tbsp melted butter
a pinch of salt
1 tsp of vanilla extract
1 lb of apples or pears or cherries pitted or fresh berries or apricots
Beat the eggs vigorously. The more you beat them the more the batter will puff up when cooking. Add sugar and salt. Sift the flour over the egg mixture. Mix well. The batter should be smooth. Add the melted butter and the milk.
Butter a ceramic or glass pie dish. Slice the apples or pears or apricots or pit the cherries. Make sure berries are dry if washed. Place the chosen fruit at the bottom of the dish.
Pour the batter over the fruit and bake in a medium hot oven at 400 degree Fahrenheit for 45 minutes. The dessert will puff up on the side.
Before serving sprinkle with powdered sugar.
Eat warm or lukewarm.
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