Clafoutis. This famous baked dessert originates from Limousin, a region in south-central France. Any traditional clafoutis is made with unpitted black cherries (the pits are said to enhance the flavor) that are covered with batter and then baked in the oven, creating a soft and sweet custard-like dessert. It is best served warm, with a touch of confectioner’s sugar on top.
It is common to substitute a variety of fruits for the classic cherries when making a clafoutis. In this case, the clafoutis transforms into a flognarde. A flognarde is simply a clafoutis made with any fruit but cherries, such as apples, peaches or even plums.
Adapted from the New York Times’ Recipes for Health
0.5 tablespoons lemon juice
1 tablespoon unsalted butter
1 tablespoon sugar
1/4 teaspoon ground cinnamon
1/2 teaspoon cognac
1/4 teaspoon vanilla sugar
1.5 ounces sugar
2.5 ounces flour, sifted
3 ounces low-fat milk
1/4 cup nonfat Greek yogurt
tiny bit of salt
1. Preheat the oven to 375°. Butter the pan you’ll be using for your flognarde.
2. Slice the apples and drizzle with the lemon juice. Melt the butter on a skillet and sauté the apple slices for 5 minutes on medium-heat. Add in the sugar and cinnamon and cook for an additional 8 minutes. Add the cognac within the last minute of sautéing.
3. Mix together the eggs and vanilla sugar. Add in the sugar and salt. Mix in the flour, slowly. Finally, add in the yogurt and milk and whisk until smooth.
4. Fill the flognarde pan with the cooked apples and pour the whisked mixture over them.
5. Bake for 35 minutes, until the knife you insert into the flognarde comes out clean.
Nutrition: Yields: 4 really big slices, Serving: 1 slice, Calories 232, Total Fat 6g, Sodium 53mg, Carbs 38.7g, Fiber 3g, Sugars 25g, Protein 7g
The flognarde’s tender apples and soft flan-like filling simply melt in your mouth, providing the perfect afternoon escape to that illusive, cozy and quiet European café. Oui oui…