I’m a bit of a clafoutis addict. I’ve been known to make it 4 times in one week during cherry season. I love the dense custardy base so much that when I can’t get my hands on cherries, I run off the rails into whatever’s-in-the-fridge territory.
My go-to clafoutis recipe is this one (disclaimer: I’ve never actually used the kirsch). It calls for yogurt instead of the traditional heavy cream, allowing me to justify eating the whole thing myself over a couple of days. I suspect it’s still not good for me, but that doesn’t concern me, as the amount of joy it brings me is monumental.
When I make the savory version I leave out the cherries and vanilla, cut the sugar way down, add freshly ground pepper and other spices, and mix in vegetables and vegetarian sausage. Today I went a little overboard and started by melting butter into olive oil and slowly caramelizing some onions for what seemed like ages.
Meanwhile, I chopped red and green bell pepper, vegetarian sausage, and a zucchini, and set them aside. I made the clafoutis base, adding a lot of freshly ground pepper, hot paprika, sweet paprika, aleppo pepper, a little herbes de provence, a big splash of soy sauce, a lot of fresh thyme leaves, and 2 cloves of very thinly sliced garlic. Note that I didn’t add any salt – between the soy and sausage there’s plenty. At this point I decided I wanted more batter, so I added a couple of eggs and a bit more yogurt. No measuring, that’s how I roll, I just adjusted the seasoning a bit to compensate.
When the onions finally caramelized I dumped the veggies and sausage into a buttered dish. Typically I use a clafoutis dish whether I’m making sweet or savory, but today I decided to make big tall pieces in a square glass dish. I poured the batter over the veggies and sausage, then strewed the onions around the top, and pressed them down with tongs so they were wet with the batter but near the top. This went into the oven for about 40 minutes, and voila.
It must be mentioned that clafoutis by definition involves cherries. The internet tells me that a clafoutis with any other fruit is actually a flaugnarde. I’ve bastardized the clafoutis one step further, so I guess this counts as a savory flaugnarde. I bet there’s a proper name for what I’m making here, but I don’t know it. If you know, do tell! Regardless, I highly suggest making a cherry clafoutis, or any kind of flaugnarde. In addition to being delicious, these make quite the convenient office breakfast the following morning.