I was looking around for a name for this unusual clafoutis-like combination of peaches, blackberries, thyme, and black pepper. I saw an article that said in France a clafoutis that uses fruit other than cherries is called a flognarde. I enjoy saying flognarde so much that I think even if this recipe hadn’t come out as well as it did I would still make it regularly, just to say ‘flognarde’.
Original recipe makes 1 flognarde
Ingredients
1 1/4 cups milk
2/3 cup white sugar
1/2 cup whole wheat flour
3 eggs
1/2 teaspoon vanilla extract
1/2 teaspoon fresh thyme leaves
1/4 teaspoon ground black pepper
1 pinch salt
1 pint fresh blackberries
1 fresh peach, sliced
-
PREP
15 mins
-
COOK
45 mins
-
READY IN
1 hr 30 mins
Directions
- Preheat oven to 350 degrees F (175 degrees C). Butter a casserole dish.
- Whisk milk, sugar, and flour together in a large bowl. Add eggs, vanilla extract, thyme leaves, black pepper, and salt; whisk until batter is smooth.
- Spread blackberries and peach slices out in the prepared casserole dish. Pour batter over the top.
- Bake in the preheated oven until fruit is hot and batter is set, about 45 minutes. Cool completely.
Nutrition
Calories: 155 kcal
Carbohydrates: 28.3 g
Cholesterol: 82 mg
Fat: 2.9 g
Fiber: 2.7 g
Protein: 5.2 g
Sodium: 92 mg
