What’s the difference between a Flaugnarde and a Clafoutis?
Both are classic French dishes and technically, Flaugnarde and Clafoutis are the same thing except that strictly speaking, a Clafoutis should be made with black cherries if you’re going to call it that.
Because local Colorado peaches are at their best right now and are begging to be baked with a handful of lovely ripe blueberries, this is a Flaugnarde!
Resembling a tender, moist pancake, the cooled pudding is dusted with powdered/icing sugar and is best served either warm or at room temperature.
In this version I used skim milk and substituted some of the milk with fruit-soaked wine, giving it a light texture and slightly boozy perfume which doesn’t prevent it from being a luxurious breakfast dish – although some people will always consider it dessert.
As you only need to use a small amount of the fruity wine for the pudding, the remainder would make a refreshing spritzer for the cook; just pour it over ice and top up with sparkling water.
PEACH & BLUEBERRY BATTER PUDDING (FLAUGNARDE)
2 large ripe peaches
1 cup (240ml measure) of fresh blueberries
1 cup (240ml) of white wine
5 tablespoons / 2 and 1/2 oz (71g) of unsalted butter
4 large eggs
3 oz / 1/2 cup (85g) of sugar
Pinch of sea salt
2 oz / 1/2 cup (57g) of all-purpose (plain) white flour
1 cup (240ml) of skimmed (fat free) milk
1 tablespoon of pure vanilla extract
Powdered/icing sugar for dusting
Preheat the oven to 325F (162C).
Butter a shallow two quart (2.25l) gratin or baking dish.
Slice the peaches into 1/4-1/2 inch (6-12mm) wedges. Put them in a bowl with the blueberries and pour the wine over the fruit. Soak for 15-20 minutes.
Melt the butter and cool it a bit.
Whisk the eggs together with the sugar and a pinch of salt until you have a pale, foamy bulk. Carefully whisk in the flour, the melted butter, vanilla and 1/4 cup (60ml) of the wine the fruit has been soaking in; continue to whisk until its completely smooth.
Using a slotted spoon, transfer the fruit to the buttered baking dish then carefully pour the batter over the fruit (which will rise).
Stick it in the upper third of the oven for approx 1 hour or until the batter is golden, puffy and set in the center.
Cool the Flaugnarde on a wire rack and just before serving, dust it with powdered/icing sugar.
Carbondale Rodeo today…yahoo hoo
My taste buds are once again tumescent, in fact flaugnarde…
Well…careful you don’t burn your tongue – it’s meant to be eaten warm or at room temp 😉
wow that looks sooooo good … I would have it with Champagne … of course there is very little I wouldn’t have with Champagne.
Looks good – and is making me crave bread and butter pudding for some reason!
I suppose the only difference between the two would be the bread part. It certainly has a similar comforting quality 😉
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