I was looking around for a name for this unusual clafoutis-like combination of peaches, blackberries, thyme, and black pepper. I saw an article that said in France a clafoutis that uses fruit other than cherries is called a flognarde. I enjoy saying flognarde so much that I think even if this recipe hadn't come out as well as it did I would still make it regularly, just to say 'flognarde'.
Ingredients
- 1.25 cups milk
- 0.67 cups white sugar
- 0.5 cups whole wheat flour
- 3 eggs
- 0.5 teaspoons vanilla extract
- 0.5 teaspoons fresh thyme leaves
- 0.25 teaspoons ground black pepper
- 1 pinch salt
- 1 pint fresh blackberries
- 1 fresh peach , sliced
Instructions
-
1
Preheat oven to 350 degrees F (175 degrees C). Butter a casserole dish.
-
2
Whisk milk, sugar, and flour together in a large bowl. Add eggs, vanilla extract, thyme leaves, black pepper, and salt; whisk until batter is smooth.
-
3
Spread blackberries and peach slices out in the prepared casserole dish. Pour batter over the top.
-
4
Bake in the preheated oven until fruit is hot and batter is set, about 45 minutes. Cool completely.
Nutrition Facts
Per serving
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