Flaugnarde with Pears
"F&W published the recipe for this not-too-sweet fruit pancake to celebrate the publication of the 2005 edition of Paula Wolfert’s 1983 classic, The Cooking of Southwest France. Flaugnarde (flow-NYARD) is a sibling of the more familiar, baked fruit dessert called clafoutis. It’s just as good for brunch as it is for dessert, served puffed and hot, right out of the oven...."
INGREDIENTS
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3 large eggs
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3/4 cup cake flour
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1/4 cup all-purpose flour
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Pinch of salt
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1 cup warm milk
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1 tablespoon dark rum
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3 tablespoons superfine sugar
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2 ripe medium Bartlett pears— peeled, cored and thinly sliced
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