Chef John's Peach Blackberry Flognarde

Chef John's Peach Blackberry Flognarde

Chef John

"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'."
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Ingredients

1 h 30 m servings 155 cals
Serving size has been adjusted!
Original recipe yields 8 servings

Nutrition

  • Calories:
  • 155 kcal
  • 8%
  • Fat:
  • 2.9 g
  • 5%
  • Carbs:
  • 28.3g
  • 9%
  • Protein:
  • 5.2 g
  • 10%
  • Cholesterol:
  • 73 mg
  • 24%
  • Sodium:
  • 63 mg
  • 3%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C). Butter a casserole dish.
  2. 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.
  3. Spread blackberries and peach slices out in the prepared casserole dish. Pour batter over the top.
  4. Bake in the preheated oven until fruit is hot and batter is set, about 45 minutes. Cool completely.

Reviews

Read all reviews 5
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This is like three deserts in one. It comes out very pretty too. I didn't have blackberries so I used blueberries and used two peaches and it was wonderful!

It came out just beautiful…..

Picked a bunch of blackberries and peaches and was looking for a good way to use them all up. The recipe sounded unusual and interesting so I thought I'd give it a try. My family loved it :)

The batter cooks up to a nice texture, sort of a cross between a pancake and a custard. I used a 9" deep dish pie plate and whole wheat pastry flour. I was pleasantly surprised that it did not h...

Sorry to say, we were disappointed. The dough was very heavy Maybe it would be better with white flour.

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