Twelve years ago, I had this amazing French dessert for the first time. In a small restaurant in Paris. And the dish has followed me ever since. This oven pancake with stone fruits or drupes (other than black cherries, since that by definition would turn it into a clafoutis) is fluffy and soft at the same time. In late summer, when mirabelles, plums and damsons are ripe, you can make the most wonderful flaugnardes. A recipe definitely worth trying.
Mix a batter consisting of 60 g brown sugar, 60 g whole-wheat flour, 0.5 tsp baking powder, 1 tsp cinnamon and a pinch of salt. Add 3 dl milk, 3 eggs and 1 tsp vanilla extract. Set aside for 20 minutes.
Place pitted and halved or quartered mirabelles, plums and damsons in a baking dish greased with butter and sprinkled with sugar. I used four portion dishes, but you can use a single one, if you prefer. Let the fruit soften for 5 minutes in a 180°C hot oven. Remove the dish from the oven and cover the fruit with the batter. Sprinkle with almond flakes. Bake for another 20 minutes (portion dishes) or 25 to 30 minutes (single dish). Serve lukewarm.