I’ve read that “flaugnarde” is the proper way to refer to this, although I’m not 100% sure(correct me if I’m wrong!) and I can only guess at how to say flaugnarde so I do prefer calling it a clafoutis which is much easier to say. This is one of my favorite local recipes because I can incorporate so many local ingredients, including my favorite local eggs that I really can’t live without, and our local whole wheat flour.
We’re also loving this recipe because we’ve been doing plenty of this lately:
Even though it’s been rainy and cool, and then warm and humid and not the most pleasant picking weather(meaning my hair looks the same as my daughters hair in the above picture right now – fuzzy :() the raspberries are amazing and we’ve been having fun picking.
We even got to see this little guy this morning:
Just as a small note, you really can make a clafoutis out of most fruits so you can always try using another fruit that’s in season. Just be careful not to fill your pan too full with fruit before pouring the egg mixture over top. I think just about any fruit would be delicious in this and can’t wait to make more in the future.
I also still have more local produce in my fridge as I speak so I’m off to publish this and then get to work! I have so many ideas right now. Don’t you love when that happens? I wish it was all the time for me, but sadly it isn’t so I better get to work while I’m inspired!
Recipe slightly adapted from Just One Cookbook
- 3 – 3 1/2C (about 1 lb.) fresh raspberries(frozen will also work but you may need to extend cooking time slightly)
- 3 large eggs
- A pinch of sea salt
- 1/2 C sugar
- 3/4 C milk(any kind will work, even non-dairy, for this I use full fat dairy milk)
- 2/3 C whole wheat pastry flour(from soft wheat)
- 1 tsp vanilla
- 1/2 tsp almond extract(optional)
- butter and granulated sugar for preparing pan
Preheat the oven to 350 degrees. I use a 10″ cast iron pan but you can also use a similar sized cake pan or pie plate, square or round. Prepare your pan by greasing with butter and sprinkling with granulated sugar. Shake the pan to coat all sides with the sugar and then pour out the excess if there is any. Place the berries evenly in the pan and set aside.
In a medium sized bowl beat together with a whisk the eggs, salt and sugar until smooth. Add the milk, flour, and extracts and beat until everything is combined well. Pour the mixture into the pan with the berries and place in the oven. Bake for 55-60 minutes till completely set in the center, then remove from the oven and cool before slicing and serving. Dust with powdered sugar before serving if desired. Store any leftovers in the fridge.