Flaugnarde with Pears

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F&W published the recipe for this not-too-sweet fruit pancake to celebrate the publication of the 2005 edition of Paula Wolfert’s 1983 classic,The Cooking of Southwest France.Flaugnarde(flow-NYARD) is a sibling of the more familiar, baked fruit dessert called clafoutis. It’s just as good for brunch as it is for dessert, served puffed and hot, right out of the oven.Slideshow:Amazing Provençal Recipes

ByPaula Wolfert
June 2005

Gallery

Credit: © Con Poulos

Recipe Summary

total:
2 hrs 30 mins
active:
30 mins
Yield:
6 to 8
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Ingredients

Directions

  • In a medium bowl, whisk together the eggs, cake and all-purpose flours, salt and 1/4 cup of the milk until smooth. Whisk in the remaining 3/4 cup of milk, the rum and 1 1/2 tablespoons of the sugar. Cover with plastic wrap and let stand at room temperature for 3 hours.

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  • Preheat the oven to 450° and coat a deep 9-inch cake pan with half of the butter. Pour the batter into the pan and arrange the pear slices on top. Dot with the remaining butter and bake in the lower third of the oven for 15 minutes. Reduce the oven temperature to 400° and bake for 30 minutes longer, or until theflaugnardeis puffed and deeply golden. Let cool for 2 minutes, then sprinkle with the remaining 1 1/2 tablespoons of sugar and serve.

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