You may have seen some of the other clafoutis recipes on this site — there are quite a few, and for good reason. A clafoutis is quick to prepare but elegant, and you can put just about anything in it. The recipe is simple and once you know it, you can whip one up in minutes using what you have on hand.
Simply mix eggs, milk, cream, and a few tablespoons of flour, then pour the batter over your ingredients. This version uses leftover chicken, Gruyère — and a pinch of Parmesan.
About 2 cups of leftover roast chicken
About a cup of cheese of your choice — Gruyere, Parmesan, Comté, Emmenthaler work well
1 1/2 cups whole milk
3/4 cup cream
3 eggs
3 tablespoons flour
Salt & pepper
Preheat the oven to 350° F.
Butter a 9- to 10-inch baking dish (optional step; see the notes below).
Whisk the eggs in a mixing bowl.
Add the flour and whisk until well combined and the lumps have dissolved.
Add the milk and cream and whisk.
Season with salt & pepper.
Dice the chicken and grate the cheese. Add them to the baking dish.
Pour the batter over the ingredients.
Bake for 30-40 minutes or until firm and golden on top.
Serve the clafoutis warm or at room temperature. To warm leftovers, cover with foil to keep the clafoutis moist.
The chicken should be well seasoned from roasting, but if you need a little more flavor, a dash or two of dried herbes de Provence is delightful.
This recipe produces a very light and custard-like result. Some people prefer clafoutis that are denser and more cake-like. To try this, use 1/3 cup of flour instead of 3 tablespoons.
You can make clafoutis batter ahead of time and store it in the fridge to use later. It saves you a step when it's time to make dinner, and the batter is better after it sits for a while — the lumps will dissolve.
Again, you can put just about anything in a clafoutis!
Mixed fruit clafoutis — made with what I had at the time
