One summer, I went to a pick-your-own-fruit farm with my family. We had brought home a bag full of cherries so I decided to make a dessert out of them.
I made a Cherry Clafoutis, the simple yet elegant dessert that’s originally from the Limousin region (now part of Nouvelle Aquitaine) in central France. It was easy to make and I liked how it turned out.
Now that it’s fall, I wanted to make the dessert with Granny Smith apples and fresh cranberries.
But then I learned that technically it wouldn’t be a clafoutis (also spelled clafouti) simply because there wouldn’t be cherries in it.
What’s a flaugnarde?
When using fruit other than cherries, this flan-cake is called a flaugnarde (sounds like “flon-yard”)!
This is how I made an Apple Cranberry Flaugnarde with Crème Fraîche!
You will need:
- 9-inch glass pie pan
- 2 mixing bowls
- 1 teaspoon of butter
- 1/2 of an apple, sliced
- 1 cup of fresh cranberries, whole or sliced in half
- 3 eggs
- 1/3 cup of granulated sugar
- 1/3 cup of flour
- 2/3 cup of crème fraîche
- 1/3 cup milk
- 1 teaspoon of vanilla extract
- powdered sugar to sprinkle on top (optional)
- Heat the oven to 350°F
- Butter the pie pan and sprinkle granulated sugar on the butter
- Add the sliced fruit to pan, then set it aside
- In one bowl, mix the dry ingredients (flour, sugar, salt)
- In another bowl, mix the wet ingredients (eggs, crème fraîche, milk, vanilla extract)
- Whisk the dry ingredients, while slowly adding in the wet ingredients. Mix well. The consistency should be like pancake batter
- Pour the mixture over the fruit in the pie pan
- Bake it for 40-45 minutes
As it bakes, it poofs up! But it will slowly deflate as it cools.
Before serving, sprinkle some powdered sugar on top:
Like quiche, this dessert can be served warm or cold. It’ll add a simple yet elegant French touch to any holiday feast! Bon appétit!
Tell me in the comments below: what’s your favorite dessert to make?