Like a cross between custard and cake, this flaugnarde recipe is positively brimming with ripe summer fruit. It makes the perfect effortless summer dessert recipe. You can throw it together in about 30 minutes.
Jump to Recipe | What is it? | What's in it? | Tips | Variations | Questions
What is a flaugnarde?
A flaugnarde is a baked dessert from France that consists of fruit held together by a lightly sweet, custardy batter. It's related to clafoutis, which typically includes sweet cherries. By contrast, flaugnardes typically feature pears, peaches, or plums. You'll also find recipes for berry flaugnardes as well as those that contain figs.
The result is a thick, custardy pancake brimming with fresh fruit. It's delicious dusted with powdered sugar for dessert or served with maple syrup for breakfast.
What's in it?
The ingredients for flaugnarde are straightforward. You'll need ripe, and ingredients for the batter which consists primarily of eggs and milk. In addition, you can add various flavorings to the batter as you like it. Vanilla is a common addition, but so are liqueurs such as brandy, noyaux, or Armagnac.
- Fruit can be just about anything you like. Stonefruit, pears, and berries are popular choices. Ideally, look for sweet, ripe fruit, but frozen fruit can work, too.
- Eggs give the batter structure and a custard-like texture. They're also rich in protein, and key micronutrients such as choline which supports memory and cognitive health.
- Milk is the liquid portion of the batter, and it contributes a creamy flavor. Its fat and protein content also supports the structure of the dessert. You can use light coconut milk if you prefer a dairy-free option.
- Flour gives the batter structure and helps absorb some of the liquid released by the fruit as it bakes. We like to use einkorn flour in this recipe. Einkorn is an ancient variety of wheat that's rich in both micronutrients and flavor. You can substitute all-purpose flour or gluten-free all-purpose flour if you prefer.
- Sugar provides sweetness. Whole, minimally processed sugar will lend the most flavor. If you prefer to use an alternative sweetener, such as honey or maple syrup, you may need to adjust the liquid portions of the recipe.
Recipe Tips
With only a few steps, you can make this easy flaugnarde recipe. To make it, you layer the fruit in a baking dish and then mix the ingredients to form a thin batter. Cover the fruit and then bake. Simple.
- Use ripe fruit that is in its prime. It's tempting to hide over-ripe fruit or fruit that's teetering on the edge of being spoiled in recipes like this one. But flaugnarde is fruit-forward and any flaw can spoil your dessert.
- Your batter should be smooth with no lumps or it may spoil the texture of the dessert.
- Watch the flaugnarde closely. It's ready when the center barely trembles when you move the pan.
- Serve the flaugnarde warm the same day you make it. It's delicious dusted with powdered sugar. You can store leftovers in the fridge for up to 3 days.
Flaugnarde Recipe
Ingredients
- 2 pound berries (blueberries, blackberries, strawberries, etc.)
- 3 eggs
- ½ cup all-purpose einkorn flour (or regular all-purpose flour)
- ½ cup unrefined cane sugar
- 1 cup milk
- ¼ teaspoon finely ground real salt
- 2 teaspoons vanilla extract
- butter (for greasing the pan)
Equipment
- baking dish
Instructions
- Preheat the oven to 400 F and grease your baking dish.
- Arrange the berries in your baking dish.
- Whisk the eggs, flour, sugar, milk, salt, and vanilla together to form a smooth batter, and then pour the batter over the fruit. Bake for about 25 minutes, or until the center of the custard trembles slightly when you jiggle the pan. Serve warm.
Variations
Try it with stonefruit. Plums, peaches, and nectarines also make a delicious flaugnarde.
Try it with apples or pears. Both work well with this recipe in place of the berries, and you might add a little cinnamon or cardamom to the batter, too. And swap in some brandy for the vanilla extract.
Try swapping in a little bachelor's jam in place of the vanilla extract. It's an easy fruit-forward liqueur to make at home, and it really brings out the flavor of the berries.
Consider roasting the fruit first to release excess liquid and give the fruit a jammier flavor and consistency.
Recipe Questions
It's pronounced "flow-NYARD."
You can keep a flaugnarde in the fridge for about 3 days, but it's best eaten the day you make it.
No, it doesn't freeze well.
Serve flaugnarde warm or at room temperature dusted with powdered sugar.
Yes. You may need to add a little extra flour to absorb the additional liquid released from frozen fruit.
Kae in WNC says
What size dish gives you the best results? I'm heading to the raspberry patch in the am.
Nichole Pickup says
My son doesn't do well with cow's milk. Would goat's milk be an acceptable substitute or would it taste funky? He doe well with kefir. Would that work?
kathleen says
do you think i can get away with subbing milk for about 1/2 the cream? my gallon of raw milk only has about a quarter cup of cream on top, and the farm where i get it only sells cream by the quart, so i only really but it when we're making ice cream, which is infrequently...
Kathy says
Fabulous recipe, beautifully-written post. I was just drooling as I read this. Can't wait to try it!
Merrie says
I have made this before with berries and it was lovely but today I picked up some luscious black FGS at the farmers market so I am making a fig and blackberry version. We are going to have it with vanilla ice cream.
Jenny says
Now THAT will be amazing. Figs are my favorite fruit.
Missy says
Oh my gosh, these all look SO good!
jenny says
You'll love them. This version is a little liquidy - but we love the softness.