IMG 5246

Traditional Apple Flognarde

Apple Flognarde is a delicious traditional French specialty hailing from the Limousin and Auvergne region in the southwest of France. A flognarde, similar to a Clafoutis which is made with cherries, is essentially a puffed “souffle” baked with fresh fruit.

Preparation time 20 minutes .. Baking 45 minutes

INGREDIENTS .. 6-8 pers

  • 4 large of 6 small apples (or pears or mixture of both)
  • 15 cl milk
  • 3 large eggs
  • 4 dessert spoons of flour
  • pinch of baking powder (optional)
  • 40 g butter
  • 2 dessert spoons of sugar
  • 3 cl (dash) rum, armagnac or similar
  • pinch of salt
  • powdered cinnamon and icing sugar to sprinkle
  • Vanilla, or vanilla essence to taste (few drops)


Preheat oven to 180°C. Peel and cut the apples in equal slices.

Sieve the flour, baking powder and salt together into the bowl. Add the butter, microwaving it until just on the point of melting and mix this into a roux, (which just means flour and fat mixed together to form a paste). Then add the eggs, one at a time and mix in each one carefully to keep the texture smooth. After that add the milk, a little at a time, and again, mix carefully. Finally add the alcohol, vanilla and sugar.

If your mixture goes lumpy, don’t despare. Pour the mixture through a sieve and then press the lumps through the sieve too.

Place the apple slices into a greased flan dish. This is to help to prevent the flognarde sticking. You can take a bit of time to arrange the slices prettily if you like. Sprinkle them with cinnamon.

Then pour over the mixture, and bake the flognarde in a pre-heated oven on 180°C for about half an hour. It is ready when the mixture is just solid to the touch in the very centre.

Dust with icing sugar. You can then dust the dish with icing sugar or cinnamon sugar and serve with creme fraiche, ice cream or any topping of your choice!

The Apple Flognarde resembles a light-as-air pancake and puffs up when baked. It is slightly sweet and boasts a delicious vanilla flavor, similar to a crepe. The flognarde eventually deflates after cooling, leaving a light and crispy golden “custard” surrounding the baked apples. Served with a dollop of vanilla ice cream or whipped cream, this is the perfect light dessert to end a heavy meal.

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.