Skip to main content

Fresh Strawberry Flaugnarde


I have seen several desserts like this around the blogosphere recently - some with blueberries, some with pears. But they are all calling this a 'clafoutis.' Klah-foo-tee! They look delicious. However, it is actually a flaugnarde. 

Clafoutis is a dessert that comes from the Limousin region of France and is made with black cherries. Only cherries. Other variations are made with plums, prunes, apples, cranberries or blackberries, but those are called flaugnarde. Since mine is made with fresh strawberries, a flaugnarde it is.

And here's another interesting tidbit, for clafoutis purists: the cherries are baked with their pits intact. 

Ingredients

  • 2 C fresh strawberries, destemmed and halved
  • 4 eggs
  • 1/2 C organic raw turbinado sugar
  • 3/4 C white whole wheat flour
  • 1 C milk
  • 2 T Chartreuse
  • powdered sugar for dusting

Procedure
Preheat the oven to 350 degrees F. Butter the baking dish. I used an 11" round. Lay the strawberries, cutside-down, in the bottom of the dish.


Whisk the eggs, sugar, and flour together until smooth. Add the milk and liqueur. Whisk until smooth. Pour over the strawberries.

Bake for 45-50 minutes or until lightly browned and a toothpick inserted into the center comes out clean. When you pull it put of the oven it will jiggle a bit. That's normal. Place on a wire rack to cool.


The flaugnarde will have puffed up quite a bit and will deflate while cooling. When cool dust the flaugnarde  with powdered sugar. Serve at room temperature.

Comments

  1. G'day! Sounds and looks delish! Thank you for allowing me to learn something new!
    Cheers! Joanne

    ReplyDelete

Post a Comment

Popular posts from this blog

Quick Pickled Red Onions and Radishes

If you've been reading my blog for even a short amount of time, you probably know how much I love to pickle things. I was just telling a friend you can pickle - with vinegar - or you can ferment - with salt - for similar delicious effect. The latter has digestive benefits and I love to do that, but when I need that pop of sour flavor quickly, I whip up quick pickles that are ready in as little as a day or two. I've Pickled Blueberries , Pickled Asparagus , Pickled Cranberries , Pickled Pumpkin , and even Pickled Chard Stems ! This I did last night for an upcoming recipe challenge that requires I include radishes. Ummmm...of course I'm pickling them! Ingredients  makes 1 quart jar radishes, trimmed and sliced organic red onions, peeled and thinly sliced (I used a mandolin slicer) 3/4 C vinegar (I used white distilled vinegar) 3/4 C water 3 T organic granulated sugar 1 T salt (I used some grey sea salt) 6 to 8 grinds of black pepper Proce

Hot Chocolate Agasajo-Style {Spice It Up!}

photo by D For my Spice It Up! kiddos this week, I was looking for an exotic drink to serve while we learned about saffron. I found a recipe from food historian Maricel Presilla that mimicked traditional Spanish hot chocolate from the 17th century where it was served at lavish receptions called agasajos . When I teach, I don't always get to shoot photos. Thankfully, D grabbed my camera and snapped a few. Ingredients serves 14-16 1 gallon organic whole milk 3 T dried rosebuds - or 2 t rosewater 2 t saffron threads, lightly crushed 3 T ground cinnamon 3 whole tepin chiles, crushed 2 vanilla beans, split lengthwise 1 C organic granulated sugar 1 lb. bittersweet chocolate Procedure In a large soup pot that can hold a gallon plus, combine milk, dried rosebuds (or rosewater, if you are using that), saffron threads, ground cinnamon, chiles, vanilla beans, and sugar and warm over medium heat till it steams. Whisk to dissolve sugar, then lower heat an

Jamaican Stew Peas #EattheWorld

  Here we are at November #EattheWorld event. What a year this has been! This challenge has been one that gave us some excuse for virtual travel as we've been sheltered-in-place with the coronavirus epidemic for most of 2020. So, we've been able to read about different parts of the world and create a dinner, or at least a dish, with that cuisine. This Eat the World project is spearheaded by Evelyne of  CulturEatz . Read more about  her challenge . This month, Evelyne had us heading to somewhere tropical: Jamaica. I have actually been to Jamaica, but it was almost thirty years ago...and it was just a jumping off point for the rest of our Caribbean exploration. I don't remember eating anything at all! Pandemonium Noshery: Pumpkin Rice   Culinary Adventures with Camilla: Jamaican Stew Peas  Amy’s Cooking Adventures: Jamaican Chicken & Pumpkin Soup   Palatable Pastime: Jamaican Jerk Chicken Burger   Sneha’s Recipe: Jamaican Saucy Jerk Chicken Wings With Homemade Jerk Seas