Savory Clafoutis With Corn and Swiss Chard

Name: Savory Clafoutis With Corn and Swiss Chard
Total time: 4 h 15 min
Yield: 4 servings
Cuisine: french
Ingredients: 3/4 cup whole milk; 3/4 cup crème fraîche; 4 large eggs; 2 1/2 tablespoons all-purpose flour; 2 tablespoons chopped fresh parsley leaves; 2 tablespoons chopped fresh dill leaves; 3/4 teaspoon kosher salt, more as needed; 1/2 teaspoon ground black pepper, more as needed; 1 cup coarsely grated Gruyère or Cheddar (about 4 ounces); 2 tablespoons extra-virgin olive oil; 2 large or 3 small leeks (white and light green parts), halved lengthwise and thinly sliced; 2 cups corn kernels (from 2 to 3 ears, or frozen and thawed); 1 large garlic clove, grated on a Microplane or minced; 1 large bunch Swiss chard, stems removed, leaves coarsely chopped (8 cups); 1/4 cup grated Parmigiano-Reggiano; Fresh lemon juice, for serving; Red pepper flakes, for serving

By Melissa Clark

Total Time: 1¼ hours
Rating: 5(586)
Comments: Read comments

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.

Featured in: Clafoutis, Any Way You Want Them

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Ingredients

Yield:4 servings

¾cup whole milk
¾cup crème fraîche
4large eggs
2½tablespoons all-purpose flour
2tablespoons chopped fresh parsley leaves
2tablespoons chopped fresh dill leaves
¾teaspoon kosher salt, more as needed
½teaspoon ground black pepper, more as needed
1cup coarsely grated Gruyère or Cheddar (about 4 ounces)
2tablespoons extra-virgin olive oil
2large or 3 small leeks (white and light green parts), halved lengthwise and thinly sliced
2cups corn kernels (from 2 to 3 ears, or frozen and thawed)
1large garlic clove, grated on a Microplane or minced
1large bunch Swiss chard, stems removed, leaves coarsely chopped (8 cups)
¼cup grated Parmigiano-Reggiano
Fresh lemon juice, for serving
Red pepper flakes, for serving

Ingredient Substitution Guide

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Preparation

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Step 1
Heat oven to 375 degrees. In large bowl, whisk together milk, crème fraîche, eggs, flour, parsley, dill, ½ teaspoon salt and ½ teaspoon pepper until smooth. Whisk in ¾ cup Gruyère.
Step 2
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 ¼ teaspoon salt and a few grinds of black pepper.
Step 3
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.

Ratings

5 out of 5

586 user ratings

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Comments

alme7 years ago

Does anything work as alternative to creme fraiche? (I have all the other ingredients on hand) Cream? Yogurt?

Meri7 years ago

Melissa, in the video a slope-sided pan goes into the oven and a straight-sided pan comes out. Did you find through testing that you preferred the straight-sided pan? Why the switch?

Melissa Clark7 years ago

Both pans work equally well. We swapped the pans out to save time during the shooting of the video is all (we had the one in the straight pan already baking in another oven, and timed it so it would be ready as soon as the the slope-sided pan went into the oven, that way we don't have to wait for the slope-sided pan to bake through). So, use whatever you've got!

Carol Peters2 months ago

Use cottage cheese & full-fat plain yogurt instead of the milk & creme fraiche & gruyere. Astonishingly good.

Sarah4 months ago

Delicious but...not clafoutis. Really bore very little resemblance to the puffy, stretchy nature of a clafoutis. More like a frittata, or crust-less quiche, or that old church recipe book favorite "cheesy squares".

Nancy S7 months ago

Delish. Started off baking on convection, then read up on it and learned convection is not recommended for custards. So, learned something too.

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