Photo: Annabelle Breakey; Styling: Karen Shinto
Prep and Cook Time
1 Hour 15 Mins
Yield
Makes 4 to 6 servings

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.

How to Make It

Step 1

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.

Step 2

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

Step 3

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

Step 4

Note: Nutritional analysis is per serving.

Ratings & Reviews

Mightysprite's Review

ebelle
June 13, 2014
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.

JoAnneSexton's Review

Mightysprite
April 02, 2014
YUCK! JUST PLAINLY BAD! A WASTE OF STRAWBERRIES AND MY TIME.

ebelle's Review

dmloss
June 23, 2013
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.

dmloss's Review

JoAnneSexton
August 18, 2010
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.