Best Savory Clafoutis Recipes

SAVORY VEGETABLE CLAFOUTIS

Steps:

• 1. Preheat the oven to 350*. In a skillet over medium heat, melt 2 Tablespoons butter. Add leeks, and saute until soft, about 3 min utes. Raise the heat, add bell pepper and zucchini and cook 6 minutes. 2. In a bowl, combine the eggs, egg yolk, flour, cheese, milk, cream and parsley. Add salt and pepper and a pinch of nutmeg, and whisk. 3. Distribute the vegetables among 4 small, buttered baking dishes, and pour egg mixture over each one. Slice tomatoes into thin rounds and scatter them over each dish. Sprinkle with Parmigiano, and bake about 20 minutes until slightly golden on top.

SAVORY CLAFOUTIS

Steps:

• Preheat oven to 350 degrees. Butter and flour a 9" pie dish or 8 individual baking ramekins.
• Whisk eggs and salt together until pale and thick.
• Sift flour and almonds together and fold into egg mixture. Stir in sour cream and milk.
• Spread cheese cubes, tomatoes, and olives over bottom of baking dish. Sprinkle basil leaves over the top.
• Pour batter over vegetables and cheese. Bake for 40 minutes (20 for ramekins), or until golden brown. Allow to sit for 15 minutes before cutting. Serve warm or at room temperature.

HAM, MUSHROOM & CHIVE SAVORY CLAFOUTIS

Steps:

• Sauté mushrooms in oil and butter. Add ham and sauté; season with salt and pepper. Add to 7 x 11 buttered Pyrex dish. Sprinkle with cheese and chives. Put the cornstarch in medium bowl. Whisk steadily; slowly pour ½ C of the milk, mixing until quite smooth. Whisk in the eggs and egg yolks, mixing again until smooth. Gradually whisk in the rest of the milk, cream, salt and cayenne. Use immediately or cover and refrigerate. Whisk the batter again in case it has settled and then pour over the filing. Bake until the top is deep golden and the custard has set (insert a pick in the center to check, it should be soft set, neither liquid nor firm). Usually 25 to 30 minutes. Let stand for 30 minutes before serving.

SAVORY CLAFOUTIS WITH CORN AND SWISS CHARD

Steps:

• Heat oven to 375 degrees. In large bowl, whisk together milk, crème fraîche, eggs, flour, parsley, dill, 1/2 teaspoon salt and 1/2 teaspoon pepper until smooth. Whisk in 3/4 cup Gruyère.
• Heat olive oil in a 9-inch oven-safe skillet over medium heat. Add leeks and sauté until they are soft and golden, about 10 minutes. Stir in corn, garlic and a pinch of salt; cook until garlic is fragrant and corn is tender, 2 to 3 minutes. Add chard leaves a handful at a time, and cook until they are wilted and tender, about 4 minutes. Season the mixture with 1/4 teaspoon salt and a few grinds of black pepper.
• Pour crème fraîche mixture over the corn and chard mixture, and then sprinkle the remaining Gruyère and the Parmigiano on top. Transfer skillet to oven and bake until custard is lightly set, about 40 minutes. Serve topped with a sprinkling of lemon juice and a pinch of red pepper flakes.