Rating: 4 stars
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As easy to make as a pancake, this classic French dessert from the Limousin region involves pouring a simple batter over fresh fruit (typically cherries) and baking until puffed and golden brown. The fruit rises to the top, leaving a soft layer whose texture falls somewhere between custard and cake.

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Credit: Annabelle Breakey; Styling: Karen Shinto

Recipe Summary test

prep:
1 hr 15 mins
total:
1 hr 15 mins
Yield:
Makes 4 to 6 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350°. Grease a 2-qt. baking or gratin dish with the butter. Toss strawberry halves with cornstarch until evenly coated, then arrange berries, cut side down, in bottom of dish and set aside.

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  • In a blender, whirl eggs, milk, flour, granulated sugar, vanilla, and salt 15 seconds. Pour batter over strawberries.

  • Bake until puffed, golden brown, and set in the center, about 50 minutes. Dust with powdered sugar and serve warm.

  • Note: Nutritional analysis is per serving.

Nutrition Facts

216 calories; calories from fat 25%; protein 7.4g; fat 6.1g; saturated fat 2.7g; carbohydrates 32g; fiber 1.6g; sodium 193mg; cholesterol 137mg.
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