Best 5 Savory Vegetable Clafoutis Recipes

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Embark on a culinary journey with our versatile vegetable clafoutis, a French savory pancake that seamlessly blends the flavors of fresh vegetables, creamy cheese, and fluffy eggs. This delectable dish showcases a symphony of colorful vegetables, held together by a tender and flavorful batter.

From our classic zucchini and sun-dried tomato clafoutis, bursting with vibrant flavors, to the hearty spinach and mushroom clafoutis, brimming with earthy goodness, each recipe offers a unique taste experience. Indulge in the cheesy goodness of the broccoli and cheddar clafoutis, a harmonious blend of textures and flavors, or try the vibrant bell pepper and goat cheese clafoutis, where sweetness meets tanginess.

For a lighter option, the asparagus and parmesan clafoutis is a delightful choice, offering a delicate balance of flavors. And for those who love a kick, the spicy corn and jalapeno clafoutis is sure to tantalize your taste buds with its fiery zest.

With its versatility and ease of preparation, our vegetable clafoutis recipes cater to various dietary preferences and cooking skill levels. Whether you're a seasoned chef or a novice cook, these recipes will guide you effortlessly through the process of creating this delightful dish.

So, gather your ingredients, preheat your oven, and let's embark on a culinary adventure with our savory vegetable clafoutis recipes, promising a symphony of flavors and textures that will leave you craving for more.

Let's cook with our recipes!

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.

PEAR CLAFOUTI



Pear Clafouti image

Provided by Ina Garten

Categories     dessert

Time 1h

Yield 8 servings

Number Of Ingredients 12

1 tablespoon unsalted butter, at room temperature
1/3 cup plus 1 tablespoon granulated sugar
3 extra-large eggs, at room temperature
6 tablespoons all-purpose flour
1 1/2 cups heavy cream
2 teaspoons pure vanilla extract
1 teaspoon grated lemon zest (2 lemons)
1/4 teaspoon kosher salt
2 tablespoons pear brandy (recommended: Poire William)
2 to 3 firm but ripe Bartlett pears
Confectioners' sugar
Creme fraiche

Steps:

  • Preheat the oven to 375 degrees F.
  • Butter a 10 x 3 x 1 1/2-inch round baking dish and sprinkle the bottom and sides with 1 tablespoon of the granulated sugar.
  • Beat the eggs and the 1/3 cup of granulated sugar in the bowl of an electric mixer fitted with the paddle attachment on medium-high speed until light and fluffy, about 3 minutes. On low speed, mix in the flour, cream, vanilla extract, lemon zest, salt, and pear brandy. Set aside for 10 minutes.
  • Meanwhile, peel, quarter, core, and slice the pears. Arrange the slices in a single layer, slightly fanned out, in the baking dish. Pour the batter over the pears and bake until the top is golden brown and the custard is firm, 35 to 40 minutes. Serve warm or at room temperature, sprinkled with confectioners' sugar, and creme fraiche.

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

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



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

Tips:

  • Choose a variety of vegetables. This will ensure that your clafoutis is packed with flavor and nutrients. Some good options include spinach, kale, broccoli, cauliflower, mushrooms, and bell peppers.
  • Don't overcook the vegetables. They should be tender but still slightly crisp.
  • Use a good quality cheese. This will make a big difference in the flavor of your clafoutis. A sharp cheddar or Gruyère are both good choices.
  • Season the clafoutis well. Salt, pepper, and garlic powder are all good options.
  • Bake the clafoutis until it is golden brown and puffed up. This will take about 30 minutes.
  • Let the clafoutis cool slightly before serving. This will help it to set.

Conclusion:

A savory vegetable clafoutis is a delicious and versatile dish that can be served for breakfast, lunch, or dinner. It's also a great way to get your kids to eat their vegetables! With its simple ingredients and easy-to-follow instructions, this recipe is sure to become a family favorite.

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