Mini Savory Clafouti
Delight your taste buds with these Mini Savory Clafoutis, a sophisticated twist on the classic French dessert, transformed into a savory masterpiece! Bursting with juicy cherry tomatoes, tender spinach, and the nutty richness of Gruyère cheese, these individual-sized delights are perfect for brunch, appetizers, or an elegant side dish. The airy batter, made with a harmonious blend of eggs, milk, and a hint of nutmeg, bakes to a golden puffed perfection in a muffin tin, creating a delightful contrast of textures. Quick to prepare and impressively versatile, these clafoutis are a wonderful way to elevate any meal with their French-inspired flair. Serve them warm and let every bite transport you to a patisserie in the heart of Paris!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 12 whole Cherry tomatoes
- 50 grams Fresh spinach leaves
- 50 grams Gruyère cheese, shredded
- 50 grams All-purpose flour
- 250 milliliters Whole milk
- 50 milliliters Heavy cream
- 3 large Eggs
- 0.25 teaspoons Ground nutmeg
- 0.5 teaspoons Salt
- 0.25 teaspoons Ground black pepper
- 1 teaspoon Olive oil
- 1 teaspoon Butter, for greasing
Instructions
Preheat your oven to 375°F (190°C). Lightly grease a non-stick muffin tin with butter to prevent sticking.
Heat a teaspoon of olive oil in a skillet over medium heat. Add the fresh spinach leaves and sauté until wilted, about 1-2 minutes. Remove from heat and set aside.
In a mixing bowl, sift the all-purpose flour. Gradually whisk in the milk and heavy cream until smooth, ensuring no lumps remain.
In a separate small bowl, beat the eggs. Slowly add the beaten eggs to the milk and flour mixture, whisking constantly to combine.
Season the mixture with ground nutmeg, salt, and ground black pepper. Continue whisking until evenly mixed.
Divide the sautéed spinach, cherry tomatoes, and shredded Gruyère cheese evenly among the 6 muffin tin wells.
Pour the batter over the vegetables and cheese, filling each well about 3/4 full.
Place the muffin tin in the preheated oven and bake for 20-25 minutes, or until the clafoutis are puffed, golden around the edges, and set in the middle.
Remove the muffin tin from the oven and allow the clafoutis to cool for 5 minutes. Run a knife around the edges if necessary to help release them from the tin.
Serve warm as an appetizer, side dish, or part of a brunch spread. Enjoy!
Nutrition Facts
Calories |
1131 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 74.3 g | 95% | |
| Saturated Fat | 33.2 g | 166% | |
| Polyunsaturated Fat | 1.6 g | ||
| Cholesterol | 703 mg | 234% | |
| Sodium | 1919 mg | 83% | |
| Total Carbohydrate | 61.8 g | 22% | |
| Dietary Fiber | 5.3 g | 19% | |
| Total Sugars | 18.6 g | ||
| Protein | 50.1 g | 100% | |
| Vitamin D | 6.2 mcg | 31% | |
| Calcium | 969 mg | 75% | |
| Iron | 7.4 mg | 41% | |
| Potassium | 1455 mg | 31% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
