Vegetable clafoutis

    50 min

    This savoury version of the classic French batter pudding is made with frozen vegetables, which are ideal when you are in a hurry.

    1 person made this

    Serves: 4 

    • 30g butter
    • 500g frozen mixed vegetables, thawed and drained
    • 4 tbsp plain flour
    • 250 ml semi-skimmed milk
    • 4 eggs
    • 1 tbsp chopped fresh parsley
    • salt and freshly ground black pepper
    • sprigs of fresh parsley to garnish

    Prep:10min  ›  Cook:40min  ›  Ready in:50min 

    1. Preheat the oven to 200°C (gas 6). Melt the butter in a large frying pan, add the vegetables and cook over a gentle heat for 2–3 minutes, stirring.
    2. Sift the flour into a bowl. In a jug, beat the milk with the eggs, then gradually whisk into the flour to make a smooth batter. Season with salt and pepper.
    3. Stir the parsley into the vegetables, then spread evenly in a 1.5 litre oven-to-table baking dish and smooth level with the back of a spoon. Pour the batter slowly over the vegetables.
    4. Bake for 35–40 minutes or until lightly set and golden. Serve hot from the baking dish, garnished with sprigs of fresh parsley.


    For individual clafoutis, bake in four 400ml ovenproof dishes and cook for 20–25 minutes until set. * This dish could also be made with leftover cooked vegetables, cut into dice. If you don't have quite enough, make up the quantity with drained, canned or thawed frozen peas, carrots or sweetcorn. * Serve with a fresh tomato salad.

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