Recipe by 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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1 1/4 cups
whole wheat flour
fresh thyme leaves
ground black pepper
fresh peach, sliced
It came out just beautiful…..it's also pronounced " floo NYARd" somewhat silent "d" and sometimes spelled "flaugnarde" . But the way you pronounced it was funnier :-)
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 have a strong whole wheat taste. I've made it twice and got raves both times!
Sorry to say, we were disappointed. The dough was very heavy Maybe it would be better with white flour.
* Percent Daily Values are based on a 2,000 calorie diet.
Chef John's Peach Blackberry Flognarde
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 26
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