Everyday Dorie: Peach Flognarde

September 9, 2022 at 12:09 am | Posted in breakfast things, cakes & tortes, everyday dorie, groups, muffins/quick breads, pudding/mousse, simple cakes, sweet things | 5 Comments
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peach flognarde

If you’re wondering what a flognarde, join the club. Well, I do know what one is, but only because I just made one. Flognarde is what you call the classic French country dessert clafoutis when it’s made with fruit other than cherries. Here I did a spin on Dorie’s recipe with plums and made a Peach Flognarde.

To make this, a simple crêpe-like batter is poured over sliced fruit. As the batter bakes, it soufflés around the fruit and, as it cools, it settles into something that’s more like a sliceable custard. This one baked really beautifully, truly custardy inside and not rubbery, and I love the edging. I swapped the spices in the recipe for a splash of almond extract and the cognac for a glug of Combier, both of which I thought would pair well with the peaches. Now I want to try this out with all the fruits!

For the recipe, see Everyday Dorie by Dorie Greenspan, and head over to Cook the Book Fridays to see all of our cakes this week.

5 Comments »

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  1. I need to go back and look at clafoutis recipes vs. this one to see what makes the difference in texture. I LOVED this one and don’t always love clafoutis. Yours is pretty with peaches!

  2. I have never had this, or a clafoutis so I have nothing to compare it too…but the way you are describing them, mine might have been more on the rubbery side. 🤷‍♀️🤦‍♀️ Interestingly enough though, it got eaten haha!

  3. Peaches are in season so I bet this was a nice tasting flognarde.

  4. There is a clafoutis recipe I like from American Test Kitchen. There is no AP flour in it, but tablespoons of corn flour. I get more consistent result with it. Dorie’s recipe is OK, but it’s more cake-like than the custardy texture that I prefer.


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