Skillet Flaugnarde or Clafoutis
Simply, prepare the fruit, pour on the batter, and bake. Serve warm or cold. Accompany it with a scoop of ice cream, some whipped cream or Greek yogurt for a real treat.
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- 1 c
- milk, any type
- 3 large
- 1/4 c
- 6 Tbsp
- sugar, divided
- 1/4 tsp
- 1/4 tsp
- almond extract, optional
- 1 1/2 c
- fruit, fresh or frozen
- 2 Tbsp
- butter, preferably unsalted
- 2 tsp
- fresh lemon juice
- 2 Tbsp
- blanched almonds, slivered, sliced or chopped
1Preheat the oven to 350F with rack set in the middle.
2In a blender, combine milk, eggs, flour, 4 tablespoons of the sugar, salt, and almond extract, if using. Process until smooth. Alternatively, mix thoroughly with a whisk. Allow the batter to sit while you prepare the fruit.
3Wash the fruit and pare if necessary. Berries or grapes may remain whole or halved. Remove inedible pits or seeds, tough skin, stems, etc. Cut large fruits like apples or peaches into slices, wedges, or 3/4" chunks.
4In an 8 to 10 inch, stick-free skillet, melt the butter over low heat and distribute the fruit in a single layer. Sprinkle the remaining 2 tablespoons sugar and the lemon juice on the fruit. Stir briefly and allow the fruit to heat through and the sugar to dissolve.
5Gently pour the batter over the warmed fruit. Gently rearrange the fruit if necessary to evenly distribute it in a single layer across the skillet.
6If using sliced, slivered or chopped almonds, gently sprinkle these on top of the batter.
7Place the skillet in the center of the oven and bake for 25 minutes or until the batter is set and the top is slightly browned. The flaugnarde may lose height as it cools.
8Serve while still warm or chilled. Optionally, serve with Greek yogurt, creme fraiche, whipped cream, or vanilla ice cream.