- Dish type
This savoury clafoutis is studded with fresh asparagus. It's a perfect spring side dish or vegetarian main dish.
2 people made this
- 60g flour
- 1/2 teaspoon salt
- 3/4 teaspoon sugar
- 1 pinch fresh ground black pepper
- 1 teaspoon chopped fresh thyme
- 300ml milk
- 3 large eggs
- 1 tablespoon lemon zest
- 450g fresh asparagus, trimmed and cut into 5cm pieces
- 1/4 teaspoon salt
- 2 tablespoons butter
MethodPrep:15min ›Cook:42min ›Ready in:57min
- Preheat oven to 180 C / Gas 4.
- Butter the inside edges of a pie or baking dish.
- Stir flour, 1/2 teaspoon salt, sugar, black pepper, fresh thyme and milk together in a large bowl until smooth.
- Whisk eggs and lemon zest into milk mixture to form a smooth mixture.
- Melt butter in a heavy pan over medium heat.
- Cook and stir asparagus and 1/4 teaspoon salt in melted butter until the asparagus turns dark green and is coated with butter, 1 to 2 minutes.
- Layer asparagus in the bottom of the prepared dish. Pour egg mixture evenly over the top.
- Bake in the preheated oven until the clafoutis has puffed up and is browned around the edges, 40 to 45 minutes.
Reviews & ratingsAverage global rating:(103)
Reviews in English (86)
This turned out great. I followed the measurements exactly, but used a 1.5 qt. casserole dish so I baked it 55-60 minutes. It was delicious. My hubby loved it and I loved how easy it was to make. I will definitely make it again. It's a keeper!-03 Apr 2012
I too followed the recipe but added some leftover ham for a one dish meal. I did leave out the thyme.It's not a family favorite. Substituted with a bit ofrosemary which I added to the asparagus whilesauteing. There are so many ways you can make this dish your own while adding different ingredients. I think next time I just might try it has a Broccoli pie. What a great way to put veggies in the chidren.-07 Apr 2012
This was quick and easy to make and tasted great! I added sliced mushrooms and we really liked it that way. The thyme gives it great flavor but if you're not a fan of thyme, skip it or add basil instead.-07 Apr 2012
- 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
- 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.
Clafoutis, Any Way You Want Them
It used to be that clafoutis were always baked French pancakes studded with cherries.
Some clafoutis were smooth and flanlike others puffed and turned golden brown on top. Some versions called for pitted cherries for greater ease of eating. Others insisted on whole cherries so the pits could add almondy nuance. And when cherries weren’t in season, different fruits stepped in: apricots, plums, berries, even pears.
But sweetness was a necessity, part of the deal. Until one day it wasn’t.
Clafoutis have moved on to the savory side. Now, in addition to classic recipes served for dessert or brunch, you’ll see them studded with meat, vegetables and cheese fors lunch and dinner. For anyone who loves puffy, eggy savories like the soft interior of a quiche, a cheesy frittata or a custardy Yorkshire pudding, this is a very good trend indeed.
Making the switch from sweet to savory is simple to do, as long as you don’t mess with the structure of the pancake. The ratio of eggs to milk to flour needs to remain largely in place.
But beyond that, anything goes. Adding herbs, spices and grated cheese will give you a nicely piquant base in which to stir more substantial fillings: meat, vegetables, bits of leftover curry stashed in the fridge. Just make sure that whatever meats and vegetables you use are cooked through before you fold them in. They won’t cook any more while the pancake is in the oven they just heat through while the egg batter around them sets and inflates.
This vegetable-rich version is an excellent vehicle for using up the last of the summer corn, to which I add Swiss chard and leeks for color and heft, along with garlic, herbs, cheese and both red and black pepper for bite.
It bakes up browned and almost souffléd on top, with a dense, rich middle. But it will deflate quickly. So for maximum drama, have your guests seated at the table when you pull it out of the oven. This said, it’s perfectly delicious after it flattens out. It may not be as striking, but with its salty depth of flavor, it’s just as irresistible.
What is a gravy? Gravy is a thick, sticky sauce made out of meat, bones and vegetables in a longer cooking process but without adding flour. The final gelatinous mass.
My name is Suzana, and I’m really glad you’re here! I love trying out new things I discover on my journeys. I’ve started my blog so that I could share my passion for cooking, travelling and searching for the new flavours with you. I would like if we could exchange our experiences and ideas we have when preparing various delicious meals. That way, we can learn from each other. So, let’s cook together! ♥♥♥
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The Backstory: Wild Asparagus and Marmiton’s Recipe
As if often happens with me, instagram is a great source of information for my foraging trips and building up my knowledge of plants. I have often wondered why I could never find wild asparagus in London. It turns out, as one of the people I follow told me (@wyltshyrespyder), that wild asparagus is a coastal plant, therefore you are more likely to find in in places near the sea like Cornwall. I guess a bird must have brought some seeds over and “delivered” them in my secret foraging spot in London. Wild asparagus is abundant in my home town Trieste in Northern Italy, which is a coastal town. I have lovely memories of picking wild asparagus with my family, it’s one of our favourite activities. However, you are only allowed to pick a very small amount so you should not be greedy! In the UK wild asparagus is quite rare and in the case of Bath asparagus you are not allowed to forage it unless you have permission from the land owner.
Three-cornered leek and wild asparagus. Picture by Paola Bassanese
The inspiration for this recipe came from watching a video recipe by French website Marmiton. I did not use cheese but you are welcome to if you like it.
Savoury Clafoutis with Cherry Tomatoes and Soft Sheep’s Cheese
A classic clafoutis is a French dessert made with sweetened pancake batter studded with cherries. This recipe takes out the sugar and replaces the fruit with cheese and tomatoes making a puffy, eggy dish with a soft, custardy texture. It can be made in about 10 minutes and needs 40 to 50 minutes in the oven.
A clafouti travels well, so it can be baked in advance and taken on a picnic. Hot out of the oven it makes a fabulous light lunch or dinner. Red wine, a good crunchy green salad and a crusty baguette served alongside should be a requirement, not a suggestion.
In this version I have used cherry tomatoes and brousse, a soft sheep&rsquos cheese, but as long as you keep the eggs to flour to milk/cream ratio the same &ndash feel free to add anything you like.
In Provençal, the word brousser means to beat or stir. The curds of brousse cheese are vigorously beaten before they are drained, hence the name. A good substitute in France is faisselle, but a good quality, soft goat cheese or a salty ricotta would work also.
- Serves 8 to 10
- 2 Liters (8 cup) baking dish, lightly buttered
- 110 g (1 cup) flour
- 6 large eggs
- 450 g (2 cups )heavy cream
- 300 gr (1 cup plus 3 tablespoons) milk
- 300 g (1 ¼ cups) Brousse cheese
- 60 g (1/2 cup) parmesan
- 1 clove garlic, finely grated
- Sea salt
- Freshly ground black pepper
- 1 ½ teaspoons Fresh thyme leaves
- 600 g (1 lb 3 ounces) cherry tomatoes
- Butter for greasing dish
This recipe is my adaptation of one from an American cookery book called ' Mom's 100 Best Cakes' by Annette Bley. To be honest, most of the cakes in the book don't appeal to me as they're too fussy and complicated, but I've made this one a few times, usually in a plain springform tin but my lovely dil gave me a tin which had a tube insert a while ago, so I thought I'd try it out.
There seems to be a lot of ingredients, but it's not difficult to make, tho' it is a bit more effort than a chocolate sponge. The original recipe was of course in cups, hence the strange amounts.
It's quite a big cake, so one to make for an occasion [and not if you're on a diet!].
Preheat oven 160C/gas3
Grease a 23cm/9" springform tin or tube pan, and line the base with baking paper. Dust inside of tin with flour and shake out excess.
2 tspn instant coffee granules
2 tsps vanilla extract
1/4 tspn hot water
330g plain flour
30g sr flour
40g + 1 tbspn cocoa powder
1/4 tspn baking powder
1/4 tspn bicarbonate of soda
1 tspn salt
320g dark chocolate chips [ if they're large, chop them up]
300g granulated sugar
100g light brown sugar
250ml sour cream
2tbspn double cream
Stir the coffee, vanilla and hot water together.
In a large bowl, sift the plain flour, sr flour, cocoa, baking powder and bicarb and salt together.
In another bowl mix the chocolate chips with 1 tbspn of the flour mixture.
In a mixer, or with an electric hand beater cream the butter scrape the sides then add the granulated sugar a bit at a time. Add the brown sugar and beat together.
Add the eggs one at a time and mix in the coffee mixture.
Then add the flour mixture carefully, alternating it with some sour cream, scraping the sides to make sure it's all mixed in. Add the double cream, and finally mix in the chocolate chips using a wooden spoon or spatula.
Spoon into the tin.
Cool in the tin for 15 mins then invert onto a wire rack take the paper off, then invert it right side up and leave to cool.
You can leave the cake as it is or make a simple chocolate ganache with 300ml double cream and 200g dark chocolate.
Put the chocolate in a bowl, then warm the cream - but don't let it boil.
Pour the cream over the chocolate, leave for a minute then gently stir together.
Let the ganache cool to room temperature then pour it over the cake.
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Planning to serve up a Valentine's dinner? Here's how to make the main course a spectacular one.
Planning the main course for a Valentine's Day dinner can be tricky, but with our round-up of the best recipes you're sure to impress your other half!
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This pasta dish is simple but special.
The butternut squash adds sweetness to the polenta and helps to keep it softer and smoother.
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If possible, buy free range or organic pork &ndash you'll be rewarded with better taste as well as texture.
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Steak comes alive with a flavourful butter &ndash and this one&rsquos ready in minutes.
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These elegant tarts are served at room temperature so there&rsquos no rush to get them to the table hot.
This simple, satisfying soup is an earthy yet elegant main for non-meat eaters. If you like, crumble over some goat&rsquos cheese for a protein boost.
Welcome to Carol Fenster Cooks!
Welcome to Carol Fenster Cooks!
I have had a love affair with food since I was a small child. But I didn’t understand that it was the very food I loved that made me ill. When I learned that gluten was the culprit, I left my corporate job to start Savory Palate, Inc. where I specialize in gluten-free, allergen-free, and vegetarian/vegan cooking. I believe that eating food is the most profound thing we do to our bodies each and every day. So my mission is to help everyone eat well and I love my job!
Savoury asparagus clafoutis recipe - Recipes
"You under-estimate my powers, my Master" says Anakin defiantly to Obi Wan Kenobi only 3 minutes before the latter cuts both his legs and one of his arms off with his laser, leaving him slowly almost burning to death on the side of a volcano.
We all know what happened next to our dear Anakin Skywalker.
I've been baking for 4 years now, and I often get tempted to improvise recipes myself. Adding a bit of this, swapping this with that.
When it works, it works really well, at least most of the time. I’ve done a few tricks over the years, and I now can swap ingredients or turn a cake into muffins by changing a few things here and there.
But every so often I am reminded by the God of Cake that I'm still a beginner, and that recipes often list specific steps for you to follow for a reason.
Baking is like training to be Jedi: while trying to cultivate one's creativity, one should never be tricked into over-confidence.
(Thankfully, I've messed up a few cakes but haven't turned into Darth Vador )
So easy to make, this no-bake summer dessert is so delicious and so impressive that I don't understand how I could live for 4 years in the UK without it.
I was sceptical about the idea of making a pudding with bread, yet, it does give fantastic results.
The traditional summer fruit pudding recipe calls for white loaf, but I wanted to experiment a funkier version of it using waffles (not too loud, I recognise that the bread version is even better!)
750g of mixed red fruits, frozen (it's cheaper than fresh!)
50g of caster sugar (more or less, to taste)
1 good quality white loaf, or little toasting waffles (I bought mine from Lidl)
1 tbsp of lemon juice
Make the pudding:
1/ Grease the inside of a 1L pudding basin (with butter or oil spray)
2/ Line the sides and bottom of the basin with thick slices of bread / waffles, taking care not to leave any gaps and covering all the sides.
3/ From the fruits selection you have, put a handful aside (you'll leave these in the freezer) and put the rest in a pan with the sugar and lemon juice over a low heat. Leave to cook, mixing gently, for 10 to 15 min, until the fruits soften. They should release about half a pint of juice.
4/ With a sieve, drain the fruit mixture into a bowl and make sure you keep all the collected juice for later. Delicately put the sieved fruits into the basin, pressing down gently so they are well packed and come up to the top of the bread level. Then close what will be the base of the pudding with additional slices of bread. To ensure the pudding sets properly some pressure needs to be applied. So cover the base with foil and place a pan or a heavy bowl on top to act as a weight. The 'weight' will need to be roughly the same size as the base, so that the pressure is uniform.
5/ Leave to set in the fridge over night. Before serving, pass a knife around the edges of the pudding and gently turn over on a deep plate. Pour the juice left aside all over the cake so it soaks it completely, especially where the bread or waffle is still white. Gently lift the bottom of the pudding so some juice goes under it and soaks the bottom as well.
6/ Decorate with the left over fruits (you can use them frozen, they will defreeze in few minutes), few leaves of fresh mint, and serve with cream.
Watch the video: Interesting Asparagus Recipes: Savoury Clafoutis and Parmesan Sauce Easy French Cooking (October 2021).