SKILLET FLAUGNARDE OR CLAFOUTIS

Skillet Flaugnarde or Clafoutis image

Provided by Heidi Hoerman @heidicookssupper

Categories Eggs

Number Of Ingredients 10

1 cup(s) milk, any type
3 large eggs
1/4 cup(s) all-purpose flour
6 tablespoon(s) sugar, divided
1/4 teaspoon(s) salt
1/4 teaspoon(s) almond extract, optional
1 1/2 cup(s) fruit, fresh or frozen
2 tablespoon(s) butter, preferably unsalted
2 teaspoon(s) fresh lemon juice
2 tablespoon(s) blanched almonds, slivered, sliced or chopped

Steps:

Preheat the oven to 350F with rack set in the middle.
In a blender, combine milk, eggs, flour, 4 tablespoons of the sugar, salt, and almond extract (if using). Process until smooth. Alternatively, mix thoroughly with a whisk. Allow the batter to sit while you prepare the fruit.
Wash the fruit and pare if necessary. Berries or grapes may remain whole or halved. Remove inedible pits or seeds, tough skin, stems, etc. Cut large fruits like apples or peaches into slices, wedges, or 3/4" chunks.
In an 8 to 10 inch, stick-free skillet, melt the butter over low heat and distribute the fruit in a single layer. Sprinkle the remaining 2 tablespoons sugar and the lemon juice on the fruit. Stir briefly and allow the fruit to heat through and the sugar to dissolve.
Slowly pour the batter over the warmed fruit. Gently rearrange the fruit, if necessary, to evenly distribute it in a single layer across the skillet.
If using sliced slivered or chopped almonds, gently sprinkle these on top of the batter.
Place the skillet in the center of the oven and bake for 25 minutes or until the batter is set and the top is slightly browned. The flaugnarde may lose height as it cools.
Serve while still warm or chilled. Optionally, serve with Greek yogurt, creme fraiche, whipped cream, or vanilla ice cream.