Skillet Flaugnarde or Clafoutis

8
Heidi Hoerman

By
@heidicookssupper

Flaugnardes are an easy, French fruit and egg breakfast treat or dessert. Perhaps better known in the US as clafoutis, a true clafoutis is traditionally made with black cherries. A flaugnarde can be made with a wide variety of single or mixed fruits.

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.

Blue Ribbon Recipe

This recipe sounds fancy, but it's very easy to make. You probably have the ingredients on hand in your kitchen right now to throw this together. Light and airy, it has an egg-like texture with a mild sweetness. We used blueberries in ours and found it had the perfect balance of sweet and tart. We can't wait to try this with other fruits. Whether served as a special breakfast or dessert, this will get rave reviews. Test Kitchen Avatar The Test Kitchen


Rating:

★★★★★ 3 votes

Comments:
Serves:
2 to 4
Prep:
10 Min
Cook:
25 Min
Method:
Bake

Ingredients

  • 1 c
    milk, any type
  • 3 large
    eggs
  • 1/4 c
    all-purpose flour
  • 6 Tbsp
    sugar, divided
  • 1/4 tsp
    salt
  • 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

How to Make Skillet Flaugnarde or Clafoutis

Step-by-Step

  1. Preheat the oven to 350F with rack set in the middle.
  2. In 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.
  3. Wash 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.
  4. In 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.
  5. Slowly pour the batter over the warmed fruit. Gently rearrange the fruit, if necessary, to evenly distribute it in a single layer across the skillet.
  6. If using sliced slivered or chopped almonds, gently sprinkle these on top of the batter.
  7. Place 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.
  8. Serve while still warm or chilled. Optionally, serve with Greek yogurt, creme fraiche, whipped cream, or vanilla ice cream.

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