Somewhere between a pancake, a custard, and a cake — French farmhouse tradition, poured as a batter over fruit and baked until puffed. Uses five eggs for a nine-inch round.
Ingredients
- 5 eggs
- 1/2 cup sugar (100g)
- 3/4 cup all-purpose flour (90g)
- 1 1/2 cups whole milk (350ml)
- 1 teaspoon vanilla
- 2 cups pitted cherries or other seasonal fruit
Method
- Whisk eggs and sugar, then add flour, milk, and vanilla until smooth.
- Butter a 9-inch baking dish or cast iron skillet and scatter fruit across the bottom.
- Pour the batter over the fruit.
- Bake at 350°F for 40 to 45 minutes, until puffed and golden. It will deflate as it cools — that’s expected.
- Dust with powdered sugar and serve warm.
Classic with cherries, but plums, peaches, blueberries, or pears all work with whatever’s in season.