Ratatouille Clafoutis
Ratatouille Clafoutis
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.
Instructions
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.
Notes:
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.
Variations:
Again, you can put just about anything in a clafoutis!
Mixed Fruit — made with what I had at the time
