Clafoutis is usually a dessert, made from a light batter studded with fruit. This vegetable clafoutis transforms this traditional recipe into a delicious savoury dish full of healthy veggies like peas and peppers, and topped with a generous handful of tangy cheese – perfect as a vegetarian main course.
- 4 large eggs
- 500ml milk
- 2tbsp plain flour
- 2tsp Dijon/English mustard
- 200g mixed frozen soya beans and peas, thawed
- About 90g peppadew peppers
- 150g Cheddar, grated
- About 1tbsp chopped chives
- You will need:
- 1.2ltr ovenproof dish, well buttered
Whisk the eggs, milk, flour, and mustard with plenty of salt and pepper. Leave for 10 mins. Set the oven to 200°C or Gas Mark 6.
Put the beans, peas and peppadews into the dish. Pour over the batter, sprinkle with cheese and chives. Bake for 35-40 mins until just set, golden brown and puffed up. Serve warm with bread.
Top tip for making Vegetable clafoutis
Use fresh peas or broad beans or round green beans, if you like, blanched first for 2-3 mins.