Savoury Clafoutis Recipe from France

Written by on February 9, 2016 in Main Courses, Starters


A delicious savoury clafoutis recipe that is simple to make, delicious to eat, a French taste sensation that’s perfect for a light lunch or a special starter…


1 yellow courgette, sliced + 1 green courgette, sliced
100g cherry tomatoes, halved
2 garlic cloves, crushed
4 eggs, beaten
3 tablespoons creme fraiche or 3 tablespoons sour cream
100ml milk
25g self raising flour
75g grated parmesan cheese (or cheddar/other hard cheese)
salt and pepper, to season
25g butter (optional – leave out if you prefer)


1 Pre-heat oven to 200°C or 400°F.

2 Wash and wipe the courgettes – cut into medium sized slices, about half a centimeter or 1/4″.

3 Cut the cherry tomatoes into half – if they are very small, leave them whole.

4 Cut up the butter into small pieces and scatter over the base of the baking dish, scatter the crushed garlic over the top.

5 Arrange the courgettes and cherry tomatoes in an attractive pattern, trying to keep the colours separate.

6 Add the creme fraiche & milk to the beaten eggs; mix well. Sift the self raising flour into the egg mixture; stir in well.

7 Add half of the parmesan cheese, salt and freshly ground black pepper; mix well.

8 Pour over the top of the vegetables, making sure all the spaces are filled in with the custard/batter mix. Sprinkly the remaining parmesan cheese on top.

9 Cook in a pre-heated oven for between 25 to 30 minutes, or until the clafoutis has risen, is firm to the touch and it is golden brown on top.

See more of Karen’s special occasion recipes in The Good Life France Magazine

Related Articles

French Ratatouille Tart

French Ratatouille Tart

Written by on September 24, 2019 in Main Courses

Fall, when the markets are overflowing with produce, is probably every cooks favourite season. This recipe, a variation of the traditional ratatouille is a delicious dish any time but especially so in autumn. It takes time and attention – but the luscious results are worth the effort. The recipe includes French onion and tomato jam […]

Continue Reading

Recipe for Poulet Gaston Gerard

The recipe was created in 1930 by the wife of the Mayor of Dijon, Gaston Gerard. She was cooking for an esteemed guest, Maurice Edmond Sailland, AKA Curnonsky, a celebrated writer of Gastronomy in France and dubbed The Prince of Gastronomy. Madame accidentally put too much paprika in a chicken dish she was cooking and […]

Continue Reading

How to make Poulet Roti | roast chicken French style

One of the favourite “fast food” options in France is the rotisserie chicken and roasted potatoes that you can find in any neighborhood market. You can usually just follow your nose to find the chicken seller. Back home, it’s sometimes hard to recreate the flavour of both the chicken and the potatoes… The trick is […]

Continue Reading

Recipe for Ratatouille Tian a classic dish of Provence

You may not know what a tian is, but if you’ve seen the movie Ratatouille, you’ll be familiar with a version of this presentation of vegetables sliced thinly, cooked and served in an elegant stack. The dish you see in the movie was created by Chef Thomas Keller (of The French Laundry, among other restaurants), […]

Continue Reading

Recipe for Chicken with Calvados

Calvados, the apple brandy eau de vie produced in Calvados, Normandy is not just great as an aperitif, digestif and in cocktails – but also for cooking! Ingredients for 4 people 4 chicken breasts 4 apples to cook 4 small turnips (Golden balls are good) (optional) 1 quince (if you can’t get hold of one […]

Continue Reading


If you enjoyed this article, subscribe now to receive more just like it.

Subscribe via RSS Feed

Comments are closed.