Clafoutis hearty – casserole with eggs and peppers
Portions: 2 persons | Preparation: 75 minutes
Clafoutis is a combination of a savory cake and a casserole with an egg mousse. Clafoutis is traditionally prepared with fruit and berries and is therefore a dessert in French cuisine. However, here’s an unusual savory twist, topped with lightly seared strips of pepper and garlic. Then the vegetables are poured with the egg batter and baked with cheese.
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Ø 5 out of 5 stars ( 6 votes )
- 4 eggs
- 180ml milk
- 120g sour cream, or Greek yoghurt
- 2¹⁄₂ tbsp flour
- 1-2 sprigs basil
- Salt, to taste
- Black pepper, to taste
- 120g Cheddar cheese, or other cheese
- 3 peppers
- 2 tbsp olive oil
- 2 cloves garlic
- 30g parmesan
- Sundried tomatoes, to taste
- cutting board
- frying pan
- Put the eggs, milk, sour cream and flour in a bowl and whisk together.
- Chop the basil into small pieces and add.
- Season to taste with salt and pepper and stir.
- Grate the cheese on a grater, cook for approx. Add 90 g and set aside.
- Wash, deseed and cut the peppers into strips.
- Heat the olive oil in a frying pan and sauté the strips of pepper for approx. 10 to 15 minutes, stirring, until they are lightly browned.
- Peel the garlic, small chop and add to the pepper strips in the pan.
- Then add salt to taste and sauté for a further 1-2 minutes.
- Preheat the oven to 190° C.
- Place the sautéed vegetables in a casserole dish.
- You can also use sun-dried vegetables if you like Tomatoes are added.
- Pour the dough over the vegetables and sprinkle with the remaining cheese.
- Bake the Clafoutis casserole in the oven for about 35-40 minutes.
- Let cool slightly before serving and top with basil decorate scroll.