prep 10 min.

ready 50 min.

serves 4-6

My wife has made the traditional French clafoutis which uses black cherries. I had some fresh berries left over from my mixed berry bruschetta which I made for Mother’s Day so I decided to use them in a French flaugnarde. (It’s the same recipe as a clafoutis, but it uses berries or other fruit rather than the traditional black cherries.) It has a custard-like batter. I made two different flaugnardes, raspberry and blueberry, and made two of each. I made all of them in small #3 cast iron skillets. Wow! They tasted great. I preferred the raspberry over the blueberry, but both were very good. I will make them again as soon as we begin picking local fruit. I’m looking forward to picking cherries this summer, and I will make a cherry clafoutis once the cherries are in season.

Ingredients

• 2 cups berries (I used raspberries and blueberries)

• 3 large eggs

• 1 cup whole milk

• 1/2 cup granulated sugar

• 1 Tsp. vanilla extract

• 1/2 cup all-purpose flour

• Powdered sugar, for dusting

Directions

1. Heat oven to 375°F.

2. Coat a 10” cast-iron skillet or baking dish with butter. I used two #3 cast iron skillets which measure 5” each.

3. Arrange the berries on the bottom of the pan. I made one raspberry and one blueberry. You could combine the berries in one larger pan.

4. Whisk together the flour, eggs, milk, sugar, and vanilla extract in a medium bowl until smooth and the sugar has dissolved. It takes a little work to break up the flour with the whisk so I used a fork to help break up the clumps of flour.

5. Pour the batter over the berries in the prepared skillet/skillets.

6. Bake 40-45 minutes or until they puff up and turn a golden brown on sides.

7. Cool for at least 10 minutes before serving. Be careful because the cast iron will be very hot. Also, the flaugnarde will deflate when cooling. Mine was huge when I pulled it out. It looked like a lopsided balloon, but then came down in size.

8. Dust with powdered sugar.

Notes: You could add vanilla ice cream or whipping cream to make them richer. This was a great way to use up some extra berries I had. I can’t wait for cherries, blueberries, and raspberries to be in season for a really fresh, local taste.

5 from 1 vote

Print

Raspberry-blueberry French flaugnarde

Super easy to make Frech Flaugnarde

Course Breakfast, Side Dish, Dessert

Cuisine French

Prep Time 10 minutes

Cook Time 35 minutes

Ingredients

• 2 cups berries fresh
• 3 Lg. eggs
• 1 cup milk whole
• 1/2 cup sugar granulated
• 1 Tsp. vanilla extract
• 1/2 cup flour all-purpose
• 1 Tsp. powdered sugar for dusting

Instructions

1. Heat oven to 375°F. 

   
   
   
   

2. Coat a 10” cast-iron pan or baking dish with butter. I used two #3 cast iron skillets which measure 5” each.

   
   
   
   

3. Arrange the berries on the bottom of the pan. I made one raspberry and one blueberry. You could combine berries in one larger pan.

   
   
   
   

4. Whisk together the flour, eggs, milk, sugar, vanilla extract in a medium bowl until smooth and the sugar has dissolved. It takes a little work to break up the flour with the whisk. I also used a fork to help break up the clumps of flour.

   
   
   
   

5. Pour the batter over the berries in the prepared pan/pans.

   
   
   
   

6. Bake 40-45 minutes or until they puff up and turn a golden brown on sides.

   
   
   
   

7. Cool for at least 10 minutes before serving. Be careful because the cast iron will be very hot. Also the flaugnarde will deflate when cooling. Mine was huge when I pulled it out and it looked like a lopsided balloon, but then came down in size. 

   
   
   
   

8. Dust with powdered sugar.

   
   
   
   

Recipe Notes

You could add vanilla ice cream or whipping cream to make them even a little bit better. Was a great way to use up some extra berries I had and can’t wait for cherries, blueberries, and raspberries to be in season for a really fresh, local taste.