To a non-French speaker both clafoutis and flaugnarde may sound a bit funny and might even make you giggle, but both these classic desserts are delightfully delicious! They are both virtually the same in that they’re made with a custard batter of milk, flour, sugar, and eggs.
The difference is in the fruit. Clafoutis (pronounced kla-foo-tee) is traditionally made with black cherries and often contains the pits which release a lovely almond flavor in the dessert. (Forewarn your guests if using whole cherries, especially if serving children). When other fruits are used in the dessert it is then properly called a flaugnarde.
Both fruit-filled desserts are dense, almost like a flan, and have a smooth texture. It’s a simple dessert that is excellent any time of year but especially good when fruit is at its peak season.
Below are some flaugnarde and clafoutis recipes to give a try. Be creative with the fruits you choose as there is no wrong choice! Note that most often we refer to both desserts as “clafoutis” here in the United States since flaugnarde is less commonly known.
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