This recipe is a family favorite. I learned it from my host mom while I was an exchange student in Brittany. We ate it frequently then and now the next generation, my own children, love to eat it as well. It is a great recipe for using our abundance of springtime eggs. Personally, I make it with duck eggs and fresh milk from a neighboring farm. Fresh ingredients really take this dish to the next level.
My host mom made this with prunes, raisins, or apples, depending on the day and the ingredients that she had on hand. It is always good. Salted butter, as La Bretagne (Brittany), is known for, is a key part of the delicious edges of this treat,
Here is the recipe:
I recommend making this in a 9×16 glass casserole dish or better yet, a stoneware casserole dish like the one I use from Pampered Chef. I have found all my Pampered Chef dishes second hand at thrift stores. They work so well for things like this. The edges turn golden and crackly with butter, but not soggy.
Ingredients:
- 14 gently mounded tablespoons of flour
- 8 tablespoons of organic cane sugar
- 2 pinches of salt
- 8 eggs (preferably duck eggs)
- 1 quart of milk gently warmed
Pre-heat oven to 400F (210C)
Mix everything together in the order listed. Be sure the mixture is uniform consistency when you add the warm milk. It will be very runny. Set aside and prepare the pan.
- 1 stick of salted butter
- (optional) 1-2 cups (according to taste) of raisins, prunes, or apples
Slice up the butter and spread the butter pats in the bottom of the glass casserole dish. Sprinkle the desired fruit as well.
Pour the batter over the butter and fruit. Bake at 400 F for 40 minutes. It should swell a bit like a German pancake and then collapse as it cools.
I love eating this warm, room temperature, or cold. I tend to make it around breakfast time. It sits on the counter and everyone snacks on it through out the day.
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