Flaugnarde (pronounced flo-nyard) is a rustic French dessert, which the famed cookbook writer Richard Olney once summed up as follows: "It's simple honesty rarely fails to seduce." And raspberry flaugnarde might just be the most seductive version of them all. A cousin to clafoutis, flaugnarde can be made with almost any kind of fruit. But the delicate texture, thimble-like shape, and tart-sweet flavor of raspberries works especially well here. This is essentially a pancake studded with fruit...but in real luxury style. Practically effortless to prepare, raspberry flaugnarde brings together a beautiful bed of succulent berries with the most tender and silky pancake blanket you could possibly imagine. Prepare to be seduced.
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Ingredients for Raspberry Flaugnarde
- unsalted butter
- all purpose flour
- sugar
- kosher salt
- egg
- lemon
- whole milk
- fresh raspberries
See recipe card for quantities.
Instructions for Raspberry Flaugnarde
Heat the oven to 350℉ and generously grease the baking dish with a little butter.
Then melt the 1 tablespoon of butter in a small saucepan.
And zest the lemon.
In a small bowl, whisk together the flour, sugar, and a pinch of salt.
Then add the egg, lemon zest, and melted butter. Whisk until smooth.
Add the milk. Then whisk again until the batter is light and very smooth, about 3 minutes.
Pour the batter into the prepared baking dish.
Finally, dot the raspberries evenly over the top.
Bake about 30 minutes, or until the flaugnarde is set and golden.
Cool slightly before serving.
Hint: Raspberry flaugnarde is perfectly wonderful without any embellishment whatsoever. But if you're in a decadent mood, you can top it with a little sprinkle of powdered sugar or a dollop of lightly sweetened whipped cream.
Equipment
A traditional French porcelain gratin dish should be your first choice of vessel for baking raspberry flaugnarde. The shallow profile is ideal for promoting that puffed and golden texture. And it also provides an elegant presentation for this splendid, yet humble, dessert.
Storage
Raspberry flaugnarde is best when eaten within about an hour after it is baked, either warm or at room temperature. But any leftovers can certainly be refrigerated and enjoyed cold.
Top tip
Be sure to keep a close eye on your raspberry flaugnarde toward the end of its baking time. When done, it will be puffed and golden around the edges. And it should be set, but still also a bit wobbly. If baked too long, the texture can become rubbery rather than tender!
Related
Looking for other simple desserts featuring berries? Try these:
📖 Recipe
Raspberry Flaugnarde
Equipment
- small baking dish, ideally a traditional French gratin (9 inch oval or equivalent)
- microplane grater
Ingredients
- 1 tablespoon unsalted butter (plus more for greasing the dish)
- 2 tablespoons all purpose flour
- 2 tablespoons sugar
- pinch kosher salt
- 1 large egg
- zest small lemon
- 2 tablespoons whole milk
- ½ pint fresh raspberries
Instructions
- Heat the oven to 350℉ and grease the baking dish with a little butter.
- Melt the tablespoon of butter and zest the lemon.
- In a small bowl, whisk together the flour, sugar, and a pinch of salt.
- Add the egg, lemon zest, and melted butter. Then whisk until smooth.
- Add the milk. Then whisk again until the batter is light and very smooth, about 3 minutes.
- Pour the batter into the prepared baking dish and dot the raspberries evenly over the top.
- Bake about 30 minutes, or until the flaugnarde is set and golden. Cool slightly before serving.
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