Flaugnarde
|
Cranberry and walnut flaugnarde | |
| Course | Dessert |
|---|---|
| Place of origin | France |
| Serving temperature | Warm or cold |
| Main ingredients | Batter, apples, peaches, pears, plums, prunes or other fruit; powdered sugar |
 Cookbook: Flaugnarde  Media: Flaugnarde | |
Flaugnarde (pronounced: [floɲaʁd]) also known as flagnarde, flognarde or flougnarde, is a baked French dessert with fruit arranged in a buttered dish and covered with a thick flan-like batter.[1] Similar to a clafoutis, which is made with black cherries, a flaugnarde is made with apples, peaches, pears, plums, prunes or other fruits. Resembling a large pancake, the dish is dusted with confectioner's sugar and can be served either warm or cold.
Origins
The name is derived from the Occitan words fleunhe[2] and flaunhard,[3] which both translate as "soft" or "downy". The dish is common in the Auvergne, Limousin and Périgord regions of France.
Gallery
Fig and blueberry flaugnarde
A classic clafouti
See also
- Pannekoek, the large Dutch pancake that often includes fruits
References
- ↑ Larousse Gastronomique, Clarkson Potter Publishers, New York, English edition
- ↑ Frederic Mistral, Lou Tresor dóu Felibrige: FLEUNHE: (rom. fenis, débile) Mou, faible, défaillant, douillet
- ↑ Frederic Mistral, Lou Tresor dóu Felibrige: FLAUNHARD: (rom. flaugnard) Mignard avec niaiserie, qui se plaint pour peu de chose, douillet, faible, indolent
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