SPIRITED FLAUGNARDE

Pear and Rum Flaugnarde

Some chefs never adds sugar to flaugnarde, believing the weight of the grains would prevent this pancake-like dessert from rising. Flaugnarde can be made with rum-marinated apples, tea-soaked prunes in Armagnac syrup, or pears and rum.

INGREDIENTS
3 large eggs
1 1/2 cups flour
Pinch salt
1 cup warm milk
1 Tbsp Dark Rum
2 1/2 Tbsp Butter (softened)
2 ripe Pears - Bartlett (peeled, thinly sliced)
2 1/2 Tbsp fine Sugar

DIRECTION

• In a bowl, whisk the eggs, flour, salt and 1/4 cup of the milk
• Whisk in the remaining 3/4 cup of milk and the rum.
• Strain the batter through a fine sieve. 
• Cover with plastic wrap and let stand at room temp for 1 hour.
• Preheat the oven to 450°, coat a 9-inch cake pan with half the butter.
• Pour the batter into the pan and gently set the pear slices on top. 
• Dot with the remaining butter.
• Bake the cake in the lower third of the oven for 15 minutes. 
• Reduce the temperature to 400° and bake for 30 minutes, until puffed and golden. 
• Let cool for 2 minutes, then run a knife around the edge. 
• Set a spatula under the cake to loosen it then slide it onto a plate.

VARIATIONS
Mixed Berries
Prunes (Tea & Armagnac-soaked) 
Apple (Rum marinated) 
Pear (Rum marinated) 
Fig (Rum soaked)


Prep Time: 1 hour 15 minutes
Servings: 4-6

DavidLee Recipes © 2011