French🍰 Sweets & drinks

Flognarde - French Apple or Prune Flan

Name: Flognarde - French Apple or Prune Flan
Total time: 1 h 5 min
Yield: 4 servings
Cuisine: French
Ingredients: ~1 cup Flour; ~¼ cups Sugar; a pinch Salt; ~2 Eggs; ~1 cup Milk; 1 tbsp Butter; 1 tsp Kirsch liqueur; ~½ cup Prunes; ~½ Apples; ~2 tbsp Lemon juice; ~2 tbsp Calvados; ~2 tbsp Sugar (for coating the pan)

⏱ 65 min🍽 Serves 4

Flognarde (also known as Flaugnarde) is a rustic countryside dessert from central France, a close cousin of cherry clafoutis but made with fruits like apples or prunes instead. It starts from a simple crepe-like batter poured over fruit in a cast-iron skillet and baked until puffed and golden — somewhere between a custard and a pancake.

Adapted from a video by French Cooking Academy

The French version of the Dutch baby (specialty from central france)

Watch on YouTube

Ingredients

FlourSifted~1 cupest.
Sugar~¼ cupsest.
Salta pinch
Eggs~2est.
MilkWarmed before adding to the batter; a splash more added later to thin the batter~1 cupest.
ButterMelted into the warm milk; more butter needed to coat the pan and to sauté the apples1 tbsp
Kirsch liqueurRum can be used instead1 tsp
PrunesSoaked in port wine, Armagnac, cognac, or warm water for about 15 minutes

Steps

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1
In a large bowl, combine the sifted flour, sugar, and salt.
2
Beat the eggs and pour them into the center of the dry mix. Whisk in circular motions from the middle outward, gradually incorporating the flour to avoid lumps.
3
Warm the milk in a small pan with a tablespoon of butter, bring to a light simmer until the butter melts, then remove from heat.
4
Gradually whisk the warm milk-butter mixture into the batter, then stir in a teaspoon of kirsch (or rum) at the end.
5
Let the batter rest for about 15–20 minutes.
6
Prepare the fruit: soak the prunes in port wine, brandy, or warm water for about 15 minutes; peel, core, and chop the apples, soaking them in lemon water to prevent browning.
7
Sauté the apple chunks in a tablespoon of butter over high heat for about 2 minutes, sprinkle in sugar to caramelize, cook for about 5 minutes total, then optionally flambé with a splash of Calvados. Cook until lightly colored but not mushy, then set aside.
8
Choose a cast-iron skillet (small for individual portions or large for sharing), then generously coat the entire inside with butter.
9
Coat the buttered pan generously with sugar, tapping out any excess.
10
Preheat the oven to 200°C (about 390°F).
11
Before assembling, check the batter's consistency — if it's too thick, whisk in about 50ml more milk to loosen it to a thin, crepe-like texture.
12
Arrange the drained prunes (or sautéed apples) in the prepared skillet, then pour the batter over them, covering but not fully submerging the fruit.
13
Bake in the preheated 200°C oven for about 10–12 minutes, until puffed and golden.
14
Let it cool briefly out of the oven as it naturally deflates, then serve warm, adjusting with extra sugar or fruit to taste.

Flognarde - French Apple or Prune Flan

Ingredients

Steps

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