Oddly Named Desserts: Strawberry Flognarde

Hello again dear readers. I know you've been waiting with bated breath for my return, and no, I have not abandoned you. I just took a little vacation and while on this vacation I came upon the realization that some of the best things I can do are to keep cooking, keep writing, and keep busy. Oh, and eat a lot of dessert, too!



Today's sweet tooth tempting taste treat is a Strawberry Flognarde. A flognarde is a brilliantly simple dessert that looks impressive but is really just a thick custardy crepe with fruit baked in. If I had made it with cherries it would be called a clafoutis, but as it stands it is a flognarde. Enjoy that tidbit of culinary trivia while you tuck in.



Strawberry Flognarde
Adapted from The Dinner Files recipe for clafoutis

3 eggs
1 cup milk
1/2 cup flour
1/3 cup sugar
1/8 teaspoon salt
1 teaspoon vanilla
The better part of 1 lb. of strawberries
2-3 Tbs. of orange liqueur or orange juice
Powdered sugar for garnish (optional)

1) Pre-heat the oven to 350 degrees Fahrenheit and butter a baking dish approx. 9x13 inches (a tad smaller will make it thicker - yum, larger will make it thinner).

2) If the berries are on the small side leave them whole, if they are larger cut them into quarters or eighths, and place in a bowl large enough to accommodate stirring all the berries. Sprinkle with a tablespoon or two of the sugar, the orange liqueur or juice, and a tablespoon or two of flour and stir briefly to coat.

3) Whisk together in a separate bowl the eggs and milk (may be done in a blender). Add remaining flour, sugar, salt, and vanilla and whisk (or blend) until a smooth batter.

4) Spread the berries evenly around the baking dish and pour the batter over the berries, place in the oven and bake until the batter is set and the edges begin to brown, approx. one hour (start checking at about 45 minutes if, like me, your oven runs hot and cold on you).

5) Let cool a few minutes and slice into pieces. Dust with powdered sugar if so desired.

**In an effort to speed up the pre-heating process I started my oven at about 450 and accidentally left it there. My flognarde was well on the done side of life after only about 25 minutes and seemed to suffer no ill effect, but in any case I recommend cooking it the way it was intended - slow and steady.

**Also, my berries were VERY ripe, and the whole thing ended up a tad sweeter than I may have liked. If your fruit is also a bit sweet you may try using a squeeze of lemon in with the berries or omitting the powdered sugar.