This Flognarde, or Berry Clafoutis, is a classic French cobbler that is the perfect way to show off your spring and summer berries!
This dessert is fun-- and not just because you get to practice your French accent! (I won't lie to you though-- attempting to pronounce flognarde and clafoutis makes me giggle. Every. Single. Time.)
In case you're wondering-- clafoutis is pronounced cla-foo-tee, and I believe flognarde is one of those unpronounceable, made-up words that no one really understands how to say. (No? Someone teach me how to pronounce "floɲaʁd".)
The good news is, you can pronounce flognarde and clafoutis HOWEVER you want! (You can even call it a French cobbler, and pat yourself on the back for being extra clever.)
What is Flognarde?
Both clafoutis and flognarde are French cobblers that are made by placing fruit in a baking dish, topping the fruit with batter, and baking until the batter has set and turned golden. The texture is a cross between a custard and a classic American cobbler, and it's quite a bit less sweet than the American version.
BUT-- there is a difference between the two. What is it?
Clafoutis is made with sweet cherries, and only sweet cherries. When you swap the cherries for other fruit, you've technically got a flognarde.
And so, that means that technically we're making a flognarde-- but you go right ahead and call it a clafoutis if you prefer.
Making a Flognarde (Berry Clafoutis)
Flognarde is incredibly simple to make-- just mix together the quick batter, pour it over sweet berries, and bake. Before you know it-- you'll be digging into an airy, golden French cobbler!
Quick Tip: Make sure the berries you use are sweet, because there's not much sugar in the batter.
Want more spring + summer berries? Try these recipes:
- Kefir Ice Cream (with berries)
- Stuffed French Toast with Strawberry Rhubarb
- Granita Recipe: Berry Granita with Whipped Ricotta
Want more French food recipe ideas? Try these:
Flognarde: Berry Clafoutis
- 1 tablespoon butter
- 2 cups berries
- ¼ cup heavy whipping cream
- 1 cup milk (2% or whole, not skim)
- ⅔ cup flour
- 3 eggs
- ¼ cup sugar
- 2 teaspoons vanilla extract
- ¼ teaspoon salt
- Optional (To Serve): more fresh berries, powdered sugar
- Preheat oven 400ºF.
- Add butter to the bottom of a deep dish pie pan (or 8"x8" baking dish). Place in oven while it's preheating.
- Dice any large berries into bite-size pieces.
- In a large mixing bowl, add all remaining ingredients except the fruit. Whisk well.
- Remove pie pan from the oven, and add fruit to the pan. Pour batter over fruit.
- Bake 35-40 minutes until flognarde is golden and a knife inserted in the center comes out clean.
- Allow to cool 5-10 minutes. Note: If you skip the cooling time, the flognarde won't hold its shape when cut.
- Dust flognarde with powdered sugar (optional), and serve with fresh berries if desired.
- Store leftover cobbler in the fridge for up to 4-5 days.