Raspberry Flaugnarde
Flaugnarde (pronounced flo-nyard) is a fabulously rustic, yet captivating, French dessert. The famed cookbook writer Richard Olney once summed it 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. Essentially, this is simply a pancake studded with fruit...but in real luxury style. Practically effortless to prepare, raspberry flaugnarde surrounds a bed of succulent berries with the most tender and silky pancake blanket you could possibly imagine. Prepare to be seduced.
Servings 2 servings
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.