23 minutes ago
Friday, October 7, 2011
This is my first apple dessert of the season.
I still haven't figured out the difference between a "clafoutis" and a "flognarde".
You say "tomato", I say "tomahto".
Flognarde: pronounced "Flow-nyard".
They are both simple pudding desserts from the Limousin region of France and easy to prepare with a simple crepe batter. Any fruit will do, cherries being the popular choice in season.
Now that apple season is upon us (yay!), let's make some apple desserts already. I have missed them all year!
Apple Flognarde (adapted from many French cookbooks):
2 apples (I used Jonah Gold because they were local and fresh)
1 1/2 cups milk (I used 1%)
3 large eggs
1/2 cup sugar + 1 tbsp
1/2 cup flour + 1 tbsp
2 Tbs vegetable oil
1 tsp vanilla extract
zest of a lemon
Peel the apples and cut them into cubes.
Butter a 9" pie dish and lay the apple chunks on the bottom of the pan.
Whisk the rest of the ingredients together in a bowl until it looks like batter.
Carefully pour over the apples in the dish and bake in a 400F oven for 45 minutes, until the apples are getting brown on top and the pancake is puffed (it will deflate when you take it out of the oven).
Let cool 30 minutes before serving.