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Clafoutis, a dish popularized by Julia Child, are easy to make and endless in variety (see notes). Just think of them as mini quiches without the crust. They can be eaten hot or at room temperature. Great for a little after-school nibble, on a picnic, and I’ve even served them as a part of breakfast for tournament weekends away from home. A little twist to the basic recipe and you can make veggie or dessert clafoutis.
Position oven rack to center of oven. Preheat oven to 450˚ degrees.
Lightly butter or oil muffin tin. In medium bowl, whisk together eggs, milk, salt, pepper & cayenne.
Blend in herbs and cheese.
Pour mixture into muffin tin, filling them about 1/2 full.
Bake for 15-18 minutes or until clafoutis is set firm.
Serve hot or at room temperature.
For dessert clafoutis
Omit cheese, cayenne and herbs. Substitute 1 cup of fresh fruit like apples, cherries or apricots (diced and drained, if necessary), with 2 T. sugar and 1-2 T. (total) of sweet spices like cinnamon and nutmeg.
For veggie clafoutis
For a vegetable clafoutis, mix in 1 cup sauteed vegetables such as onion, mushrooms and zucchini.
Energetics: Eggs are very building and nourish Qi, Yin, Blood and Jing. The herbs stimulate and move Qi.