I can’t resist the explosion of summer fruit. August wouldn’t be the same without peaches, plums, melon and berries. I want to try everything. Unfortunately my family does not share my enthusiasm, and I can’t keep up.
I love decadent desserts when I go out, but at home I make fruit desserts. They fit better with my healthyish lifestyle. In order to keep them nutritious enough for breakfast or a snack, I keep the added sugar low. I like crisps: fruit topped with a buttery sweet crust of oatmeal, but they lack the protein I crave in the morning.
My search for a recipe that would keep me full all morning began with eggs. I wanted a simple egg – based dish that could incorporate fruit. I considered quiche, but baked pancakes are easier. A Dutch Baby or German pancake is quickly stirred together and baked in a buttered dish. Similar recipes that incorporate fruit include clafoutis, a cherry filled baked pancake with a hint of almond. And flaugnardes, the name for a baked pancake that incorporates other types of fruit. The flexible flaugnarde was a perfect fit for the varied nature of my bounty.
In addition to too much fruit, I have a garden full of herbs. Lemon thyme,this year’s addition to my garden, adds citrus flavor. Excited to use my new ingredient, my flaugnarde combines juicy, sweet plums and fragrant lemon thyme. My recipe is based on one from Epicurious. I reduced the amount of plums to increase its appeal to my family. I also reduced the sugar when I paired the plums with lemon flavor.
Flaugnardes are perfect for brunch. They require minimal preparation, and bake while the cook prepares other dishes. Delicious warm or at room temperature they can be served from the oven or prepared ahead.
Fruit for Breakfast
Plum and Lemon Thyme Flaugnarde
Serves: 6 – 8
6 small plums, pitted and sliced
1/8 cup granulated sugar
1 tablespoon slivered fresh lemon thyme
1 tablespoon unsalted butter
1/3 cup granulated sugar
1/2 cup unbleached all-purpose flour
1/4 teaspoon fine sea salt
1 1/2 cups whole milk
1 tablespoon vanilla extract
Preheat the oven to 350F. Butter a cast iron skillet. and set aside.
Stir together the plums, sugar, and lemon verbena and set aside.
Whisk the eggs with the remaining 1/3 cup sugar, flour, and salt. Then whisk in the milk and vanilla. Distribute the plums evenly in the skillet. Finally, pour the batter over the fruit.
Bake on the center rack of an oven until for approximately an hour. The flaugnarde is done when set. Let cool 10 minutes and dust with confectioner’s sugar. Cut in wedges and serve. Alternatively, cool in the pan,until room temperature. Dust with powdered sugar, then cut and serve.