Mini Savory Clafouti Recipes

SAVORY CLAFOUTI

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.

MUSHROOM AND PARMESAN CLAFOUTIS

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..

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.