Berry Flaugnarde
Fresh berries and creamy custard make this a great dessert of breakfast food!
This is amazing not to toot my own horn because I didn’t come up with the idea of this. The French did. I wanted a custard like breakfast food that was good enough to be a dessert. I started looking at clafoutis, but I didn’t want to use cherries. So this is basically a clafoutis, but since there’s other fruit than cherries, it’s actually a flaugnarde. Please don’t ask me to pronounce any of this. It won’t come out well.
So what is a flaugnarde? It’s a fruit forward dessert with a bit of flan like batter to hold it all together. It reminds me of a ducth baby in ingredients, but truly, it’s HEAVY on the fruit. This recipe calls for 4 cups of fruit to the about 2.5 cups of batter.
Using in season fruit would be best, but as it was the end of April when I made this, I made do with what was on sale at the grocery store. You can use whatever you have! In the early summer, pack this with strawberries. Late Summer? Peaches would be delightful. For fall, use apples and pears! Use what you have!
The batter ingredients are good too! Just a bit of gluten free flour blend (I used a whole grain gf flour blend, but you can use all purpose or whole wheat flour!), milk, eggs, maple sugar. SO GOOD. Dust with some powdered sugar if you want! Then top with either sweetened yogurt for breakfast or whipped cream for dessert!
Berry Flaugnarde
Ingredients:
4 cups, 2 pounds of berries (I used a mix of strawberries (sliced), raspberries, blackberries, and blueberries)
3 eggs
1/2 cup flour
1/2 cup maple sugar (or coconut or cane sugar)
1 cup whole milk
2 teaspoon vanilla
pinch of salt
butter for greasing
powdered sugar for topping, optional
sweetened yogurt or whipped cream for topping
Instructions:
Butter a 8x8” or 9x9” oven safe baking dish. I used a 9x9” cast iron skillet. Put the berries in the baking dish. Preheat the oven to 400 degrees.
In a medium bowl, whisk the eggs, flour, maple sugar, milk, salt, and vanilla. Whisk well assuring there is no lumps. Pour the batter over the fruit.
Place the baking dish in the oven bake for 25 minutes or until the middle only jiggles a little. Remove from the oven. Sprinkle powdered sugar on top if desired. Serve warm with yogurt or whipped cream. Put the leftovers in the fridge and enjoy within the next few days!
