Savory Clafoutis Recipe

If you watch my instagram or facebook page at all you've probably noticed i've gotten the cooking bug lately. Some people have been asking for the recipes to what i'm making and until recently i'd never written my own recipes before. So here's the first one I'm putting out there. I first started making this savory clafoutis based on Melissa Clark's NYT recipe, but quickly adapted it to what was in my own fridge, a serving size that would feed my house of four and added a few flavors of my own.  I hope you enjoy it!

Savory corn swiss chard spinach leek gruyere cheese clafoutis jack sorokin asheville food photography recipe
Savory corn swiss chard spinach leek gruyere cheese clafoutis jack sorokin asheville food photography recipe

Jack’s Savory Clafoutis

Serving: Feeds 4 and fills a 2in deep, 12inch wide cast iron skillet

Estimated time to cook:  1hr 15min

Ingredients:

6 eggs

1 cup of milk

1 cup of sour cream 

3 tablespoons all purpose flour

3-4 tablespoons fresh parsley

3 tablespoons fresh dill

Salt

Ground black pepper

1 cup Gruyere cheese

1/4 cup parmesan cheese

2-3 large leeks

2 cups frozen corn kernels 

1 large garlic clove

1 large bunch of Swiss chard or Spinach

1/2 a fresh lemon

red pepper flakes

1 1/2 teaspoon Roasted Ground Chicory

3 table spoons of olive oil

Preparation:

  1. Heat oven to 375
  2. In a large mixing bowl whisk together flour, milk, eggs, sour cream, 3/4 cup of shredded gruyere, parsley, dill, chicory, 1/2 teaspoon of salt and 1/2 teaspoon of black pepper. (save a little bit of fresh parsley for a garnish at the end). Whisk till mixture is blended. Fresh herbs will not blend. Set to the side once finished. 
  3. Heat 12inch wide, 2inch deep cast iron skillet with olive oil on med/low heat.
  4. Chop off the top and bottom of the leeks. Peel off butter most layer and wash out dirt throughly. Slice into 1/4in rings. put in colander and wash again. Try and beak up the rings while you do this. Then add to the heated skillet. Cook for appox 12-15min until leaks are softened and taste sweeter. 
  5. Once the leeks are ready, mince garlic and add it along with the corn to the skillet. Cook for about 3 minutes until garlic becomes aromatic and corn is soft.
  6. If you are using chards cut off the stems and only use the leaves. Slice into 2- 4in stripes. If you are using baby spinach there is no need to chop it up. Once the garlic and corn are ready add the chards or spinach into the skillet. Let it cook until the greens are beginning to wilt and soften. 
  7. Turn off the stove top heat when the green are ready. Pour mixture from the large mixing bowl over top of the skillet slowly and evenly. Try to get it filling in all the gaps. 
  8. Take your 1/4 cup of shredded parmesan and your last 1/4 cup of gruyere and sprinkle it evenly over the top. 
  9. Sprinkle a little more salt and pepper over the top and pop it in the oven for about 30 minutes. You’ll want to check on it after about 15minutes and turn it to make sure its cooking evenly. 
  10. Once the top is just beginning to brown turn on the broiler and cook the top for no more than 5 minutes. 
  11. Take it out and sprinkle red pepper flakes, fresh lemon juice and garnish with chopped fresh parsley.