Sourcherry Juneberry Flaugnarde (Clafoutis)

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Q: When is a clafoutis not a clafoutis? A: When it’s made with any fruit other than black cherries—then it becomes a flaugnarde (flow-nard). Even though considered a dessert in France, the flaugnarde’s resemblance to the taste of a Dutch-baby pancake (very soft and moist) makes it well suited for breakfast or brunch-y affairs.

BrandiedSourCherryNOFILLlowresSince June is juneberry (also known as serviceberry, saskatoon, shadblow or sugarplum) month AND sour cherry time, we pluck both berries and cherries from the trees in our yard and put the two together in this pretty little flaugnarde.


I soak (macerate) the berries in a little brandy and sour-cherry syrup first. SourCherryFORWEBThe flavors go very well with the almond aroma/flavor that the little edible seeds of the serviceberries emit when they bake! I’m offering this recipe two ways: one, dairy/gluten/& refined-sugar-free the other, with butter, cream and sugar. Save some of your juneberries (serviceberries) for our serviceberry pie recipe!

Makes one 14 x 4 inch flaugnarde, about six servings

DAIRY VERSION Sourcherry Juneberry Flaugnarde (Clafoutis) Ingredients

  • butter/shortening for tart pan
  • 1/2 cup sour cherries, pitted
  • 1 cup juneberries (serviceberries)
  • 2 Tbsp sour-cherry syrup
  • 1 Tbsp brandy
  • 2 Tbsp sugar
  • 1/2 cup all-purpose flour
  • 1/2 cup milk
  • 1/2 cup cream
  • 1/2 tsp salt
  • 3 large eggs

NON-DAIRY, GLUTEN-FREE VERSION Sourcherry Juneberry Flaugnarde (Clafoutis) Ingredients

  • vegetable fat for the tart pan
  • 1/2 cup sour cherries, pitted
  • 1 cup juneberries (serviceberries)
  • 2 Tbsp sour-cherry syrup
  • 1 Tbsp brandy
  • 3 large eggs
  • 1/2 cup soy milk or almond milk
  • 1/2 cup unsweetened coconut cream (Trader Joe’s)
  • 1 Tbsp coconut sugar
  • 1/2 cup almond meal OR cashew meal
  • 1/4 tsp salt


  1. Preheat oven to 350 degrees and set rack to center of oven. In a bowl, combine berries and cherries with brandy and syrup. Set aside.
  2. Grease a 14 x 4 x 1 inch tart pan (with removeable bottom) with fat (vegetable or animal, depending on your preference)
  3. Whip eggs. Stir in sugar, milk and cream. Drain the brandy and syrup from the berry/cherry mixture into the egg mixture. Whisk in the flour & salt.
  4. Spoon 1/2 of the berry/cherry mixture into the tart pan. Ladle the batter over. Dot the top with the remaining berries and cherries. Place tart pan on a cookie sheet. Place in oven and bake for 40 minutes. Flaugnarde will puff up taller than the tart pan, but will level out as it cools.
  5. Remove from oven. Cool on rack. Serve slightly warmer than room temperature, sprinkled with powdered sugar.

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