Best Savory Clafouti Recipes

SAVORY CLAFOUTI

Savory Clafouti image

from fine cooking, this is a wonderful recipe to adapt to your personal tastes. this recipe is vegetarian, but you can add meats, change the type of cheese and use vegetables that you have on hand- be creative. I made this for the break fast last week end, and my guests just loved it.

Provided by chia2160

Categories Peppers

Time 1h15m

Yield 6 serving(s)

Number Of Ingredients 19

Ingredients

1/4 cup cornstarch
1 1/4 cups milk
2 large eggs
2 large egg yolks
1 cup heavy cream
1/2 teaspoon salt
pepper
1 pinch cayenne
1 pinch nutmeg (optional)
butter or oil, for the pan
1 tablespoon oil
1/2 lb mushroom, sliced
1 onion, chopped
1/2 red pepper, diced
1 small zucchini, quartered lengthwise and sliced
salt
1/2 cup grated gruyere cheese
2 tablespoons snipped chives
2 teaspoons fresh thyme

Steps:

heat oven to 425.
butter or oil a 2 quart au gratin or 7x11 pyrex dish.
for the batter:.
put cornstarch in a medium bowl.
whisk in 1/2 c milk until smooth.
whisk in eggs and egg yolks until smooth.
gradually add remaining ingredients.
(you can also mix this in a blender).
for filling:.
heat oil in a saute pan.
add onions and red pepper, saute 2-3 minutes.
add zucchini and mushrooms, saute until softened and liquid is gone.
arrange the filling in the prepared dish.
sprinkle with cheese and herbs.
pour batter over all.
bake until top is golden brown, and custard is set, 25-30 minutes.
let it sit for 30 minutes before serving.

MINI SAVORY CLAFOUTI

Mini Savory Clafouti image

Make and share this Mini Savory Clafouti recipe from Food.com.

Provided by Chef Fibi

Categories Savory

Time 45m

Yield 48 serving(s)

Number Of Ingredients 9

Ingredients

butter or oil, for muffing tins
1/4 cup cornstarch
1 1/4 cups whole milk
2 large eggs
2 large egg yolks
1 cup tsps kosher salt
1 pinch cayenne
1/2 cup crumbled cheese (divided)
1 -2 tablespoon of finely chopped fresh herbs (such as basil, chives, dill) or 1 -2 tablespoon flat leaf parsley

Steps:

Position rack in the top third of the oven and preheat to 450°; butter muffing tins.
Put the cornstarch in a medium bowl.
Whisking steadily, slowly pour in 1/2 cup of milk, mixing until quite smooth. Whisk in whole eggs and yolks, mixing again until smooth and gradually rest of the milk, the cream, salt and cayenne.
Put 1/2 tsp of the grated or crumbled cheese and and pinch of the fresh herbs into each of the muffing cup; add 2 tbsp of the batter.
Bake for 15 to 18 minutes.

Nutrition Facts : Calories 15.6, Fat 0.9, SaturatedFat 0.4, Cholesterol 18.9, Sodium 2375, Carbohydrate 1, Sugar 0.4, Protein 0.8

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