This is a classic Gascon version of the summer Clafoutis made all over France. With the addition of a finely milled cornmeal (cornflour actually) and our local soft prunes steeped in armagnac, it become the French farmhouse favorite of the Southwest. use my easy ratio for eggs, flour and milk. Inspired by the great Gascon Chef- Maria-Claude Gracia of La Belle Gasconne. —Kate Hill
a 8-inch pan
white wheat flour
finely milled cornmeal
flavoring made from; flavoring made from armagnac, rum, vanilla and orange flower water.
whole pitted prunes (rehydrated until soft if necessary