Description
A stunning dessert, the closest relative of clafoutis. Preparing once or twice. Tender dough and lots of fruit! I cook it on Sunday for Breakfast. Served flenard warm.
Ingredients
-
Sugar
100 g
-
Flour
100 g
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Chicken egg
4 piece
-
Vanilla
1 pinch
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Cream
260 ml
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Cognac
50 ml
-
Apple
2 piece
-
Pear
2 piece
Cooking
Mix flour with sugar, vanilla sugar and eggs.
Pour in the brandy and cream. Mix well. Leave the dough on the table for 30 minutes.
Form grease with oil, sprinkle flour. Apples and pears, wash, dry, peel, core, slice and put in a form.
Pour fruit batter and put in a preheated 200C oven for about 45 minutes.
Ready flenard a little cool.
Serve immediately, Bon appetit!
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