January 20, 2021

Savory Clafoutis- Zucchini and Roquefort

Lighter than Quiche, Creamy like Custard


Zucchini and Roquefort Clafoutis

Zucchini Clafouti baked

A French Clafoutis is a custard-like dish. pronounced Kla-FOO-tee. In France, Clafoutis are typically served for dessert or afternoon snack, commonly made with either cherries or pears. You can also make savory Clafoutis using various ingredients, and the best part is that they are quick and easy to prepare, making them perfect for a last-minute dinner idea. I learned this recipe in France, which you can change based on what you have on hand. Leftover vegetables and cheese make delicious Clafoutis. I often make a Clafoutis with leftover ratatouille. It tastes divine! Once you add a Clafoutis to your family menu, you will discover endless combinations that your family loves. Here is one to get you started. Read the notes below for more ideas. 


3 small zucchinis

3 ounces of Roquefort (from a fresh block not crumbled)

3 eggs

1 1/2 cups of milk

2 tbsp of heavy cream

3 tbsp of all-purpose flour



1. Preheat the oven to 350 degrees.

2. Slice the zucchini about 1/4 inch thick and sauté in about a tablespoon of olive oil until the zucchini is tender and slightly browned.

3. Butter a round tart pan or baking dish. Layer the zucchini in the baking dish. 

4. Crumble the Roquefort over the zucchini.

5. Add the flour to a mixing bowl. Using a whisk, make a well in the center of the flour and crack the eggs into the well. Whisk the eggs into the flour just to combine them.

6. Add about a third of the milk to the bowl and whisk. Adding a small amount of milk to the flour and egg mixture helps to prevent lumps.

7. Add half of the remaining milk and whisk until combined. The consistency of the batter will be thick like cake batter. Finally, add the remaining milk, cream, sea salt, and fresh ground pepper and whisk thoroughly. The batter should be smooth, however, if there are some lumps, it will still be delicious.

9. Pour the egg mixture over the zucchini.

10. Bake for 25 - 30 minutes until done. Do not overcook. A Clafoutis should be moist and light and not dry. Note: The egg will continue to cook for a few minutes once it is out of the oven.

Tip: If you let the batter sit, this will help to eliminate the lumps. I often make the batter in the morning or the night before. This can not only help eliminate the lumps in the batter, it also saves time when you are preparing dinner. Whisk the batter after it has been sitting for a while, and it will be ready to make your Clafoutis.

To warm leftovers, cover with foil to keep the moisture in. 


I often make savory Clafoutis using only milk and no cream for a lighter version. You can also add more cream for a richer version. I suggest 2 parts milk to 1 part cream.

This recipe is not only a delicious French classic, but it is very economical. A few eggs, milk, flour, cream, and leftovers that may otherwise be tossed out, cost a fraction of the cost of a prepared meal. Get creative with your Clafoutis, and let me know what you make. Here are some more ideas to inspire you.

Clafoutis Variations:

Cherry Clafoutis

Cherry Clafoutis in a baking dish

Blueberry Clafoutis

A blueberry clafoutis in a baking dish on a wooden table outside

Mixed Fruit Clafoutis

Clafouti with strawberries, cherries and rhubarb

Rhubarb Clafoutis

A baking dish with rhubarb clafoutis

Ratatouille Clafoutis- use leftover ratatouille 

A Ratatouille clafoutis baked and ready to serve

Ham and Cheese Clafoutis- use ham and gruyère or swiss cheese 

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I often cook "au pif," as we say in France, which means cooking without an exact recipe and by "feel" using your intuition.  You’ll often find guidelines in many recipes versus exact quantities.  Write to me here if you have any questions about the recipes.

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