We discussed and debated this morning and just couldn't agree. You can call it a clafoutis if it's made with cherries; if it's made with any other type of fruit, it's a flaugnarde. This was made with a mixture of cherries and wild blueberries. So...what do you think it should be called? Is this a Flafoutis or a Claugnarde?
- non-dairy butter for greasing the pan
- 3 C fruits (I used 2 C cherries and 1 C wild blueberries)
- 4 eggs
- 3/4 C organic granulated sugar
- 3/4 C sweet white rice flour
- 1-1/2 C almond milk
- 2 T vanilla paste
- 1 T cherry liqueur
- powdered sugar for dusting
Preheat the oven to 350F. Butter your baking dish(es). Spoon the fruit into the bottom of the dish(es). Whisk the eggs, sugar, and flour together until smooth. Add the milk. vanilla paste, and liqueur. Whisk until smooth. Pour over the fruit.
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 fine. Place the dish on a wire rack to cool. The Flafoutis/Claugnarde will have puffed up quite a bit during baking and will deflate while cooling. When cooled, dust the Flafoutis/Claugnarde with powdered sugar. Serve at room temperature.
I would just call it delicious and be done with it.ReplyDelete