ReceptnaptárFlognarde aux pommes (Limousin baked apple batter pudding)
Flognarde is clafoutis's sibling: a simple baked pancake-batter dessert from the Limousin region, made with fruit, here apples. The batter is thin, silky and slightly puddingy, so it is filling yet stays light.
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Ingredients
Method
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- Heat the oven to 190 °C (fan 170 °C).
- Melt the butter in a pan and sauté the apple slices with the cinnamon for 5 minutes, until slightly softened.
- Butter a 24 cm baking dish and spread the apples evenly in it.
- Whisk the eggs with the honey, vanilla and salt until frothy, add the flour, then slowly the milk, until you have a smooth, thin batter.
- Pour the batter over the apples and bake for 30-35 minutes, until golden, puffed up and set in the middle.
- Serve lukewarm, with icing sugar or a scoop of yoghurt.
A Receptnaptár original recipe. Calories and protein are estimated.
Tips
- Sauté the apples first. The butter and cinnamon give a deeper flavour, and the apples soften before the batter sets.
- Do not overmix the egg mixture, because too much air makes bubbles and the cake falls apart.
- It is also very good with pears, plums or apricots.
Frequently asked questions
What is the difference between flognarde and clafoutis?
The cherry version is the classic clafoutis. Flognarde can be made with any fruit or without fruit, but it is the same pancake-like baked batter.
How long does it keep?
In the fridge for 2 days. It is good warmed or cold.
Similar recipes
- Apfelpfannkuchen (apple pancake in a thick, soft batter) · German
- Galettes de sarrasin aux pommes (buckwheat crêpes with honey apples) · French
- Kaiserschmarrn (torn pancake with icing sugar) · German
- Racuchy pieczone (oven-baked apple pancakes) · Polish
- Breaded apple pancakes · Hungarian
- Bratapfel mit Vanillesoße (baked apple with raisins, almonds and vanilla sauce) · German
More french ideas
- Clafoutis aux abricots (apricot almond clafoutis)
- Crumble pommes-poires à l'avoine (apple and pear oat crumble)
- Compote pommes-rhubarbe (vanilla apple and rhubarb compote)
- Soufflé au fromage blanc et citron (lemon curd cheese soufflé)
- Tarte au citron light (lemon tart with oat base and lighter curd)
- Gâteau de semoule light (semolina pudding cake with raisins)
- Île flottante light (lighter floating islands)
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