SAVORY CLAFOUTIS WITH CORN AND SWISS CHARD
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
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
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Patriciah Kagunyi
[email protected]I loved the combination of corn and Swiss chard in this clafoutis. It was a unique and delicious dish.
Military Base014
[email protected]This was a great way to use up some leftover corn and Swiss chard. It was easy to make and turned out very tasty.
Rick Estrada
[email protected]This was a delicious and easy recipe. I made it for my family and they loved it. I will definitely be making this again.
constance appiah
[email protected]I'm not sure what went wrong, but my clafoutis turned out dry and crumbly. I think I may have overcooked it.
Khatera Shafiq
[email protected]This was a great recipe! I made it for a potluck and it was a hit. Everyone loved the unique flavor combination.
Angela Lattouf
[email protected]This clafoutis was a bit bland for my taste. I think I would add some additional herbs or spices next time.
Robin Akutekha
[email protected]This was a great recipe to use up some leftover corn and Swiss chard. It was easy to make and turned out delicious. I would definitely recommend this recipe to anyone.
Ahmed Mohmed Ahmed
[email protected]I'm not a huge fan of corn, but I really enjoyed this clafoutis. The Swiss chard helped to balance out the sweetness of the corn, and the custard was very flavorful. I would definitely make this again.
Khushhal Ashrafi
[email protected]This clafoutis was a hit at my brunch party. Everyone loved the unique flavor combination. I would definitely recommend this recipe to anyone looking for something new and delicious.
Abida
[email protected]I was a bit skeptical about this recipe, but I'm so glad I tried it! The corn and Swiss chard were a perfect combination, and the custard was light and fluffy. I served it with a side salad, and it was a perfect meal.
Brenda Nassiko
[email protected]This clafoutis was easy to make and very tasty. I used frozen corn and Swiss chard, and it still turned out great. I will definitely be making this again.
Mukhlis Laar
[email protected]This was a great way to use up some leftover corn and Swiss chard. I made a few substitutions (used zucchini instead of chard, and added some bacon), and it turned out delicious. My family loved it!
Cardo Brown
[email protected]I'm not usually a fan of clafoutis, but this recipe changed my mind. The corn and Swiss chard added a nice sweetness and crunch that balanced out the richness of the custard. I would highly recommend this recipe to anyone.
Tobias Ahrends
[email protected]This clafoutis was a delightful surprise! The combination of corn and Swiss chard was unexpected but worked perfectly together. The texture was light and fluffy, with a hint of savory flavor from the cheese. I will definitely be making this again!