January 20, 2021

Savory Clafoutis- Zucchini and Roquefort

Lighter than Quiche, Creamy like Custard

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Savory Clafoutis- Zucchini and Roquefort 24

Zucchini and Roquefort Clafoutis

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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 and 1/2 cups of whole milk

3/4 cup heavy cream

3 tbsp of all-purpose flour



1. Heat the oven to 350°F.

2. Butter a 9 - 10 inch tarte or baking dish. 

3. Add the eggs and sugar to a mixing bowl and whisk for a minute or two until well combined. 

4. Add the milk, and cream and whisk.

5. Add the flour and whisk until well combined.  Let the batter sit while you prepare the zucchini. 

6. 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. Or you can bake the zucchini in the oven.

7. Layer the zucchini in the baking dish. 

8. Crumble the Roquefort over the zucchini.

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9. Pour the batter over the egg mixture over the zucchini.

10. Bake for 30-40 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. 

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This recipe produces a very light result. If you prefer a denser, cake clafoutis, add 1/3 cup of flour. Both versions are excellent. I also make a savory Clafoutis using only milk and no cream for an even lighter version or when i do not have any cream. 

Get creative with your Clafoutis, and let me know what you make. Here are some more ideas to inspire you.

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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