Pear and Roquefort Flognarde Recipe

 

Pre-heat the oven to 180°C

Butter a 18x26cm cake tin. Peel 3 ripe pears, halve them lengthwise, remove the core and make 4 mm slices

Put them overlapping in the tin

Whisk 3 eggs in a bowl, add 60g flour and stir into a smooth batter. Add 250ml milk, 50 ml double cream, salt, pepper, 1 tsp hacked rosemary and 1 tbsp thyme leaves

Cut 200g Roquefort in cubes and put between the pear slices.

Pour the batter in the tin and put for 30 mins in the hot oven. Wait 5 mins before serving. Feeds 4

Serve with a green salad and toasted walnuts

(Here Yvette van Boven's original recipe in Dutch)

from simple food, looking good
Pear and Roquefort Flognarde Recipe