Savory Clafouti Recipes

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MUSHROOM AND PARMESAN CLAFOUTIS



Mushroom and Parmesan Clafoutis image

An impressive, yet beautifully simple dish that amplifies the delicious spring flavor of Morel mushrooms. Enjoy for dinner and then the left-overs as breakfast the next morning.

Provided by Simply Luxurious

Time 1h5m

Number Of Ingredients 6

1 cup mushrooms (Morels (dried) are preferred)
3/4 cup heavy cream
2 large eggs (lightly beaten)
2 large egg yolks (lightly beaten)
1/2 cup Parmigiano-Reggiano cheese (freshly grated)
2 teaspoons fresh thyme leaves

Steps:

  • If the mushrooms you are using are dried, the 20 minutes of passive time is needed to plump them up. Here's how: first, rinse the mushrooms well under cold water to clean; second, place mushrooms in a 2 cup liquid measuring cup. Add one cup of hot water and set aside for 20 minutes. Then carefully remove the mushrooms from the measuring cup.
  • If the mushrooms are large, slice into bite-size pieces.
  • Preheat the oven to 375 degrees (190 degrees Celsius).
  • Mix together in a large bowl the filling: cream, eggs, egg yolks, half of the cheese and half the thyme. Add the mushrooms to the filling mixture and toss to coat the mushrooms evenly.
  • On a baking sheet, lined with parchment paper, arrange your preferred gratin dishes. Dividing the batter evenly among the gratin dishes, top each with remaining cheese and thyme (see image).
  • Bake until the batter has set and is golden and bubbling, about 30-35 minutes. The Clafoutis will rise like a soufflé, so be prepared to serve immediately (the below photograph was taken about 15 minutes after coming out of the oven and the rise has disappeared). Pair with a crisp green salad tossed with homemade vinaigrette and sprinkled with left-over shavings of Parmigiano-Reggiano..

CHERRY CLAFOUTIS



Cherry Clafoutis image

Provided by Food Network Kitchen

Categories     dessert

Time 55m

Yield 8 servings

Number Of Ingredients 8

2 tablespoons unsalted butter, thinly sliced, plus more for the dish
1 pound (2 cups) fresh cherries, pitted (or one 10-ounce bag frozen cherries, thawed and patted dry)
3 large eggs
1 1/4 cups half-and-half
1/2 cup 4% cottage cheese
1/2 cup plus 2 tablespoons granulated sugar
1/2 cup all-purpose flour
Confectioners' sugar, for dusting

Steps:

  • Preheat the oven to 375 degrees F. Butter an 11-inch-round baking dish and spread the cherries evenly over the bottom.
  • Whisk the eggs, half-and-half, cottage cheese, 1/2 cup granulated sugar and the flour in a medium bowl until combined. Pour the batter over the cherries, sprinkle with the remaining 2 tablespoons granulated sugar and scatter the sliced butter on top.
  • Bake until puffed and golden around the edges, about 40 minutes. Cool slightly, then dust with confectioners' sugar.

BASIC CLAFOUTIS



Basic Clafoutis image

Provided by John Besh

Categories     Milk/Cream     Dairy     Egg     Dessert     Bake     Kid-Friendly     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher     Small Plates

Yield Serves 4–6

Number Of Ingredients 6

1 cup whole milk
3 eggs
1/2 cup sugar
1 teaspoon vanilla extract
2 tablespoons butter, melted
1/2 cup all-purpose flour

Steps:

  • 1. Preheat the oven to 325°F. In a large bowl, whisk together the milk, eggs, sugar, vanilla, and butter until the sugar is dissolved. Add the flour and whisk until smooth. Pour the batter into a cast iron skillet or pie pan.
  • 2. Now add your favorite fruit or flavoring (see below). Bake until the clafoutis is beautifully puffed and golden, 35-40 minutes. Serve immediately.
  • Clafoutis Variations: Concord Grape Clafoutis: Once the batter is in the skillet, scatter 2 cups slightly crushed Concord or other black or red grapes on top. Cherry Clafoutis: Scatter 2 cups pitted cherries onto the batter once it's poured into pie plates. Pear Clafoutis with Pear Eau de Vie: Core 1 ripe pear and cut into pieces. Pour the batter into the skillet and top with the pear pieces. Bake. Drizzle with 2 tablespoons eau de vie and serve immediately. Milk Chocolate and Hazelnut Clafoutis: Melt 1 cup chopped milk chocolate in a large mixing bowl set above a simmering pot of water. Fold in the clafoutis batter until smooth and fully incorporated. Pour into a skillet or pie plate, sprinkle with 1/4 cup coarsely chopped hazelnuts, and bake.

SAVORY CLAFOUTIS WITH SUMMER VEGETABLES AND GOAT CHEESE



Savory Clafoutis with Summer Vegetables and Goat Cheese image

A twist on a classic French dessert, this easy and elegant savory clafoutis colorfully highlights summer vegetables. Great for brunches and picnics!

Provided by Marie Asselin, FoodNouveau.com

Categories     Brunch     Lunch     Picnics     Potlucks

Time 45m

Number Of Ingredients 15

2 small zucchini (about 8 oz/225 g each, diced into 3/4-in (2 cm) cubes)
1 small eggplant (about 6 oz/170 g, diced into 3/4-in (2 cm) cubes)
1 tbsp 15 ml extra-virgin olive oil
1/2 tsp 2 ml kosher salt, or fine sea salt
Freshly ground black pepper
4 large eggs
1/2 cup 125 ml milk
1/2 cup 125 ml heavy cream (35% m.f.)
1/4 tsp 1 ml kosher salt, or fine sea salt
1/2 cup 125 ml all-purpose flour, sifted
1/4 cup 60 ml chopped mixed fresh herbs (basil, Italian parsley, oregano, tarragon, etc.)
1 tbsp 15 ml minced chives
10 large stem-on cherry tomatoes
1 log
1/4 cup 60 ml toasted sliced almonds

Steps:

  • Preheat the oven to 450°F (220°C). Line a baking sheet with parchment paper. Spread the diced zucchini and eggplant over the baking sheet, then drizzle with the olive oil and season with salt and pepper. Stir to coat the vegetables with the oil, then roast for 10 minutes. Remove from the oven and let rest while you prepare the savory clafoutis.
  • Lower the oven temperature to 350°F (175°C). Oil a 9-inch (23-cm) springform pan, then line with a large square of parchment paper, carefully pushing it to the bottom of the pan and pressing against the sides so they are covered to the top of the pan.
  • In a large mixing bowl, beat the eggs, milk, cream, and salt together. Add the sifted flour and whisk to incorporate. Stir in the fresh herbs and chives.
  • Scatter the roasted zucchini and eggplant over the bottom of the prepared springform pan. Give the savory clafoutis batter another quick whisk, then pour over the roasted vegetables. Dot the clafoutis with the cherry tomatoes, stem side up, then tuck slices of goat cheese in between.
  • Bake the savory clafoutis for 30 minutes, or until puffed and golden brown. Transfer to a wire rack and let cool to room temperature.

SAVORY CLAFOUTIS



Savory Clafoutis image

Cheeses and herbs with tomato and black olives make this a special clafoutis for a luncheon, light supper, or appetizer.

Provided by KathyP53

Categories     Lunch/Snacks

Time 55m

Yield 8 serving(s)

Number Of Ingredients 10

4 eggs
1 pinch salt
1/2 cup ground almonds
2 tablespoons all-purpose flour
7 tablespoons sour cream
7 tablespoons whole milk
3 1/2 ounces gruyere cheese, cut into cubes
1/2 cup cherry tomatoes, halved
1/3 cup black olives, pitted and halved
2 tablespoons fresh basil, finely chopped

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.

Nutrition Facts : Calories 164.6, Fat 12.5, SaturatedFat 4.9, Cholesterol 113.4, Sodium 152.4, Carbohydrate 4.6, Fiber 1.1, Sugar 1.6, Protein 9.1

SAVORY VEGETABLE CLAFOUTIS



SAVORY VEGETABLE CLAFOUTIS image

Categories     Egg     Vegetable     Brunch     Bake

Yield 4

Number Of Ingredients 14

2 Tablespoons butter, plus extra
2 leeks, white and light green parts only, sliced
1 red bell pepper, diced
1 zucchini, diced
2 whole eggs
1 egg yolk
1 Tablespoon flour
3 Tablespoons grated Parmigiano- reggiano, plus extra
3 Tablespoons milk
1/3 cup heavy cream
1/3 cup chopped parsley
Salt and pepper
Freshly grated nutmeg
6 large cherry tomatoes

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.

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

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

CLAFOUTIS AUX CERISES (CLASSIC CLAFOUTI)



Clafoutis aux Cerises (Classic Clafouti) image

A quick and classic cherry clafoutis, made the authentic French way with the pits still in the cherries. Should you wish to avoid the pits when enjoying this gorgeously simple dessert, you can remove them prior to baking. Clafoutis can be served warm or cool.

Provided by Narno

Categories     World Cuisine Recipes     European     French

Time 2h

Yield 8

Number Of Ingredients 10

1 ½ cups milk
½ vanilla bean, split
1 teaspoon unsalted butter
4 cups cherries (with pits)
½ cup all-purpose flour
1 pinch salt
½ cup white sugar
3 eggs
3 tablespoons heavy cream
2 tablespoons white sugar

Steps:

  • Combine milk and vanilla bean in a pot and steep for at least 1 hour.
  • Preheat oven to 350 degrees F (175 degrees C). Grease an 8-inch baking dish with butter. Spread out cherries in the bottom of the prepared baking dish.
  • Combine 1/2 cup flour, 1/2 cup sugar and salt in a bowl. Add eggs one at a time; beat with an electric mixer after each addition until smooth and creamy.
  • Remove vanilla bean from milk and discard. Add milk to egg mixture. Pour in heavy cream; mix until smooth. Pour mixture evenly over cherries.
  • Bake in the preheated oven until top of clafoutis is golden, 45 to 50 minutes. Remove from the oven and sprinkle 2 tablespoons sugar on top. Let cool slightly before serving so that the clafoutis is set. Serve warm or at room temperature.

Nutrition Facts : Calories 214.5 calories, Carbohydrate 36.9 g, Cholesterol 73.9 mg, Fat 5.9 g, Fiber 1.9 g, Protein 5.4 g, SaturatedFat 2.8 g, Sodium 63.6 mg, Sugar 29.1 g

SAVORY CLAFOUTIS WITH CORN AND SWISS CHARD



Savory Clafoutis With Corn and Swiss Chard image

Clafoutis are baked French pancakes, usually filled with sweet cherries. This savory version calls for corn, Swiss chard and leeks instead of fruit, and includes plenty of Gruyère for a salty depth. It will emerge from the oven puffed and golden, then quickly deflate. Fear not, it still tastes wonderful after it flattens out, though for the best presentation, try to time it so your guests are at the table when it is ready. Serve it for brunch or a light dinner with a tomato salad on the side, if you're making this in tomato season. In winter, sliced oranges drizzled with olive oil and salt are nice, too.

Provided by Melissa Clark

Categories     brunch, dinner, lunch, pancakes, main course

Time 4h15m

Yield 4 servings

Number Of Ingredients 17

3/4 cup whole milk
3/4 cup crème fraîche
4 large eggs
2 1/2 tablespoons all-purpose flour
2 tablespoons chopped fresh parsley leaves
2 tablespoons chopped fresh dill leaves
3/4 teaspoon kosher salt, more as needed
1/2 teaspoon ground black pepper, more as needed
1 cup coarsely grated Gruyère or Cheddar (about 4 ounces)
2 tablespoons extra-virgin olive oil
2 large or 3 small leeks (white and light green parts), halved lengthwise and thinly sliced
2 cups corn kernels (from 2 to 3 ears, or frozen and thawed)
1 large garlic clove, grated on a Microplane or minced
1 large bunch Swiss chard, stems removed, leaves coarsely chopped (8 cups)
1/4 cup grated Parmigiano-Reggiano
Fresh lemon juice, for serving
Red pepper flakes, for serving

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.

Nutrition Facts : @context http, Calories 533, UnsaturatedFat 16 grams, Carbohydrate 34 grams, Fat 34 grams, Fiber 4 grams, Protein 25 grams, SaturatedFat 15 grams, Sodium 850 milligrams, Sugar 8 grams, TransFat 0 grams

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