When you make ratatouille, it yields a nice big pot. I could eat ratatouille all week, but it's exciting to change how you serve it. Since ratatouille pairs well with eggs, we're going to make a clafoutis.
This recipe is not only a great leftover idea, but it also shows that you can put almost anything in a clafoutis! After the recipe, you'll find more ideas.
Preheat the oven to 350° F.
Add the eggs to a mixing bowl and whisk.
Add the flour and whisk until well combined and the lumps have dissolved.
Add the milk and cream and whisk.
Place the ratatouille in a 9- to 10-inch tarte or baking dish.
Pour the batter over the ratatouille.
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.
Make the clafoutis batter ahead of time and store it in the fridge to use later. This will save you a step when it's time to make dinner, and the batter will be better after it sits for a while — the lumps will dissolve.
Again, you can put just about anything in a clafoutis!
Mixed Fruit — made with what I had at the time
