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.
Loved it. I swap out whatever fruit I have on hand if company comes.
Quick and easy. I make it all the time. It is not pretty, though, so I serve it up in cute bowls and top with some vanilla ice cream. Perfect summer-time dessert. As others have said, you can sub in other fruit easily.
YUCK! JUST PLAINLY BAD! A WASTE OF STRAWBERRIES AND MY TIME.
Delicious, custard-flan texture. Also good with 2 nectarines or 4 apricots. Add more sugar if you prefer a sweeter dessert. I added a couple of tablespoons of almond meal.
I thought this recipe was pretty good. You have to eat it all on the day you make it because it wasn't so good the next day.
