Favorite French Recipes

Savory Clafoutis

On the last day of my French class we all brought in something to eat. I brought good old American Brownies which were a hit. I am always asked for my brownie recipe by French people who eat them. They just taste different here for some reason. Our teacher brought in what I thought was a quiche but turned out to be a clafoutis. It hadn’t occured to me that you could use the recipe without sugar to make a dish. I really liked it and I like that you can throw it together without having to buy or make a crust. I found several recipes on-line-isn’t the internet great?!-and threw this together in minutes.

Roasted Vegetable Clafoutis

A variety of roasted vegetables. I used zucchini, onions, tomatoes and bell pepper. I would also have used egg plant if I had had any.

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I roasted them with a little olive oil which I don’t think was necessary.

10gr butter-this is to butter the dish with
100gr flour-about 2/3 cup
3 eggs
2dl milk–1 cup
1/2dl cream-1/3 cup
25gr melted butter-about 3 Tabl.
breadcrumbs, salt, basil
grilled vegetables

clafoutis-2.JPG I bought this handy-dandy device, hard to see what it does, which is an easy way to use either English measurements as above or French ones as they often weigh ingredients. That way I’m not trying to convert measurements-math is not my thing.

Preheat the oven at gas mark 6 (180°). Butter a deep pan with 10gr butter and breadcrumbs (chapelure)-I didn’t use the bread crumbs because my French teacher hadn’t. In a bowl mix the flour, eggs, the milk and cream, with the melted butter, the salt and the basil. Pour the mix in the pan and add the grilled vegetables (aubergines, peppers, zucchini etc). Bake in the oven for 40min or until ready.

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Before. Right before baking it I decided to push in some cubed cheese and I sprinkled some parmesean cheese on top.

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 After. Rather puffy. It goes down a little.

7 thoughts to “Favorite French Recipes”

  1. Love the idea of a savory clafoutis. Will definitely give this a try. Thanks for another great recipe, Linda!!

  2. Chris-I don’t think it is a crustless quiche because it has a different texture. I would say it is more like a savory yorkshire pudding. I’ve been wondering if I could use shredded zuchinni in a yorkshire pudding recipe in fact but, nah, think I’ll stick to clafoutis.
    Pam-I got my measuring device at the grocery store-I’ve seen them at several including Monoprix.

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