Step 1

Heat oven to 375°F.

Step 2

Coat a 10” cast-iron pan or baking dish with butter. I used two #3 cast iron skillets which measure 5” each.

Step 3

Arrange the berries on the bottom of the pan. I made one raspberry and one blueberry. You could combine berries in one larger pan.

Step 4

Whisk together the flour, eggs, milk, sugar, vanilla extract in a medium bowl until smooth and the sugar has dissolved. It takes a little work to break up the flour with the whisk. I also used a fork to help break up the clumps of flour.

Step 5

Pour the batter over the berries in the prepared pan/pans.

Step 6

Bake 40-45 minutes or until they puff up and turn a golden brown on sides.

Step 7

Cool for at least 10 minutes before serving. Be careful because the cast iron will be very hot. Also the flaugnarde will deflate when cooling. Mine was huge when I pulled it out and it looked like a lopsided balloon, but then came down in size.

Step 8

Dust with powdered sugar.