Flaugnarde is a simple, easy dessert made with fruits, similar to clafouti where traditionally un-pitted cherries are used. A clafouti is a french dessert from the Limousin region in Central France; when made with other fruits instead of cherries, the dish is called as Flaugnarde. It is somewhere between a flavourful custard and baked pancake dusted with powdered sugar or icing sugar makes a wonderful dessert and also a tasty break-fast too. You can have it plain or top it with whipped cream, ice-cream, maple syrup or greek yogurt.

For preparing flaugnarde, choose fresh fruits that are firm to touch without any blemishes. It is a rustic dessert, you can use pears, apples, mangoes, blueberry, raspberry, strawberries, apricots, cranberries or combination of fruits and even canned fruits too. If using canned fruits, ensure the liquid is completely drained before using it.

I had some extra blueberries at hand; have used it to prepare the dish and adjusted sugar according to the sweetness of the fruit. The batter is based on the crepe batter and contains some flour unlike traditional custard and have a dense texture. It will wiggle a bit once pulled out from the oven which is okay. Allow it to cool completely; it deflates once cooled. Serve warm or cold, sprinkled with icing sugar or any favourite topping of your choice.

recipe adapted from David Lebovitz

prep time : 15 mins, cooking time : 45 mins, yields : 8, cuisine : french, author : gloria


500 gms blueberries

3 large eggs, at room temperature

70 gms all-purpose flour

a pinch of salt

1 teaspoon vanilla extract

1/8 teaspoon almond extract

100 gms + extra 3 tablespoons (45g) sugar

300 ml whole or low-fat milk

Unsalted softened butter, for preparing the baking dish


1. Preheat oven to 190ºC/375ºF. Grease the baking dish with softened butter; dust with sugar and keep aside.

2. Wash and drain blueberries; pat dry. Lay them in a single layer in the baking dish.

3. In a standard blender, mix the eggs, sugar, flour, salt, milk, vanilla and almond extracts together until smooth.

4. Pour batter over the blueberries and sprinkle the fruit and batter with the extra 3 tablespoons of sugar.

5. Bake in a pre-heated oven for 45 minutes or until the custard is just set; a knife poked in the centre should emerge relatively clean.

6. Serve plain warm or cold or topped with icing sugar or any topping of your choice.

Bon appétit!!


27 thoughts on “Recipe – BLUEBERRY FLAUGNARDE

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