I will confess, I’ve been making variations of clafoutis recipes for years without any idea that when you make a clafoutis with a fruit other than cherries, it’s not actually a clafoutis anymore. As I write these posts for you, I always like to do some extra research into the dish I’m writing about – something like deep-diving into a specific ingredient or researching the origins of a specific dish.
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In my research for this Blueberry & Peach Clafoutis recipe, I found out that I had not made a clafoutis at all – this is actually a recipe for a Blueberry & Peach Flaugnarde. Clafoutis is strictly reserved for the classic French custard-like dessert when it’s made with cherries. Last year I shared a recipe for an Almond & Cherry Clafoutis that was aptly named because it did in fact contain cherries.
Flaugnarde is the same custard-like dessert but made with any other fruit than cherries. The batter used for both clafoutis and flaugnarde is light and eggy. It bakes up to become something like a cross between a sweet souffle and a custard and a cake. It’s the perfect simple vehicle for fruit that is at its peak season. Something to have in your back pocket for whenever you find yourself overflowing with an ingredient (cough cough* PEACHES).
Also, I know both clafoutis and flaugnarde sound French and fancy, but I promise you that although they are French, they are not fancy and not at all complicated. You mix a batter together, add fruit, and bake away. It’s hands-off and super easy.
Blueberry & Peach Flaugnarde (Clafoutis)
Keys to Success
This peach and blueberry flaugnarde is very approachable as far as French desserts go. I only have a few suggestions on how to make sure yours turns out perfectly.
The first piece of advice is pretty much the cardinal rule of baking: bring your wet ingredients to room temperature before you bake. For this flaugnarde recipe it means your eggs and milk should sit out on the counter for a few hours before you whip this together.
Next up: use the best produce you can find. This blueberry and peach flaugnarde recipe is all about simply showcasing what the end of summer has to offer. When you can’t think about another peach salad (the horror, I know), but you still want to take advantage of peach season, you can count on this recipe.
When it’s fall, make this with apples or pears. In the middle of July, turn it into a clafoutis and use cherries. Basically, use what’s in season and you won’t be led astray.
The flaugnarde will puff up pretty impressively in the oven, but it will fall as it cools. That’s okay, it will still taste delicious. Pull it out of the oven when it’s puffed and golden and still has a little bit of jiggle in the middle.
I like to make this in my cast iron skillet (I really like this inexpensive one from Lodge – it’s served me well!), but you can make this in a glass 8×8 inch baking dish as well.
Blueberry & Peach Flaugnarde (Clafoutis)
A flaugnarde is a French custard-like dessert made with fruit or other sweets, when made with cherries it's called by its more common name – Clafoutis!
- 3 large eggs
- 1 cup whole milk
- 3 tbsp butter melted, plus more, unmelted, for the pan
- 1 tsp vanilla extract
- 1 tsp almond extract optional
- ¼ cup brown sugar
- ¼ cup white sugar
- ⅔ cup all purpose flour
- ⅛ tsp kosher salt
- 1 cup blueberries
- 2 small peaches sliced
Preheat oven to 400
Whisk eggs, whole milk, melted butter, vanilla extract, and almond extract together in a mixing bowl
In a separate, large mixing bowl combine the brown sugar, white sugar, flour, and kosher salt
Add the wet ingredients to the dry ingredients in the large mixing bowl, and whisk them together to form a batter
Liberally coat a 12 inch cast iron skillet with butter, then pour the batter into the pan
Arrange the peach slices in an even layer on top of the batter. The peaches will settle to the bottom a little, which is okay. Dot in blueberries in any of the nooks and crannies between the peaches
Bake at 400 for 35-40 minutes. The flaugnarde should be puffed and golden and the middle set but still slightly wobbly.
Serve warm for dessert or for breakfast. If not eating right away, store in an airtight container in the refrigerator and reheat in the microwave for 30 seconds or so.
If you don’t have a cast iron skillet, you can use a 9×9 or 8×8 glass baking dish instead.