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'.

Recipe Summary

prep:
15 mins
cook:
45 mins
additional:
30 mins
total:
1 hr 30 mins
Servings:
8
Yield:
1 flognarde
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Butter a casserole dish.

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  • 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.

  • Spread blackberries and peach slices out in the prepared casserole dish. Pour batter over the top.

  • Bake in the preheated oven until fruit is hot and batter is set, about 45 minutes. Cool completely.

Nutrition Facts

155 calories; protein 5.2g 10% DV; carbohydrates 28.3g 9% DV; fat 2.9g 5% DV; cholesterol 72.8mg 24% DV; sodium 62.5mg 3% DV. Full Nutrition

Reviews (29)

Read More Reviews

Most helpful positive review

Rating: 4 stars
08/18/2016
Just a quick note to my Namesake in the US of A. Similar to the black cherry clafoutis, it is properly called a 'flaugnarde’ My Grandfather, who was a French trained chef, said the name comes from fleunhe or flaunhard meaning "soft" or "cushioned". But by any name, it tastes great! Keep up the good work, Mate, you are very popular here in Australia. Read More
(14)

Most helpful critical review

Rating: 3 stars
08/26/2014
Sorry to say we were disappointed. The dough was very heavy Maybe it would be better with white flour. Read More
(1)
34 Ratings
  • 5 star values: 24
  • 4 star values: 7
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 1
Rating: 4 stars
08/18/2016
Just a quick note to my Namesake in the US of A. Similar to the black cherry clafoutis, it is properly called a 'flaugnarde’ My Grandfather, who was a French trained chef, said the name comes from fleunhe or flaunhard meaning "soft" or "cushioned". But by any name, it tastes great! Keep up the good work, Mate, you are very popular here in Australia. Read More
(14)
Rating: 5 stars
08/30/2014
Picked a bunch of blackberries and peaches and was looking for a good way to use them all up. The recipe sounded unusual and interesting so I thought I'd give it a try. My family loved it :) Read More
(5)
Rating: 5 stars
08/30/2014
The batter cooks up to a nice texture, sort of a cross between a pancake and a custard. I used a 9" deep dish pie plate and whole wheat pastry flour. I was pleasantly surprised that it did not have a strong whole wheat taste. I've made it twice and got raves both times! Read More
(5)
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Rating: 5 stars
08/05/2015
This is like three deserts in one. It comes out very pretty too. I didn't have blackberries so I used blueberries and used two peaches and it was wonderful! Read More
(4)
Rating: 5 stars
06/20/2018
I was looking for a good summer recipe and in Texas peaches and blackberries are in abundance. I love this recipe I did lower the sugar and I also strained the batter before pouring it in the dish. It made it come out light and fluffier than anticipated. Read More
(2)
Rating: 4 stars
06/10/2018
Served warm for breakfast with bacon. Very good. Used frozen peaches (thawed and drained well) as I didn't have fresh and fresh blackberries. Very nice and light. Do not be afraid of the thyme and pepper. They added an interesting flavor profile that was very pleasant. Anxious to try with other fruit combinations. Read More
(2)
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Rating: 5 stars
08/12/2019
Love this for breakfast, used a little less sugar. Made twice, once without peaches since I didn’t have any. Read More
(2)
Rating: 5 stars
07/28/2016
Such a quick and delicious recipe. I can't wait to make this one again and try some different variants. A couple things I did differently...Instead of a casserole dish I used a 9 inch pie dish and I reduced the sugar to 1/2 cup (next time around I might even use a 1/4 cup) I did this because i figured the fruit and the milk would provide plenty of sugar for this dessert which it did. Topped with homeade whipped cream (no added sugar here either) and served cold, delicious! Read More
(2)
Rating: 5 stars
04/27/2015
It came out just beautiful.. Read More
(1)
Rating: 3 stars
08/26/2014
Sorry to say we were disappointed. The dough was very heavy Maybe it would be better with white flour. Read More
(1)