Stacie Billis from One Hungry Mama transforms a traditional dessert into a savory dinnertime dish that will quickly become a family favorite.
Move over breakfast-for-dinner, dessert-for-dinner is the new meal in town!
Well, sort of. This meal isn’t dessert, rather a savory variation of one of my favorite desserts.
Clafoutis is a super simple, versatile French dessert usually made with fruit – cherries are traditional – baked in a custard-like batter that almost turns into a very thick crepe. The best part of clafoutis is that barely any prep yields a delicious, satisfying treat.
I wanted to make it work for dinner too, so I considered ingredients that would fit a savory clafoutis. Meat didn’t seem appropriate, but I wanted something hearty. After all, this was intended to be a summer dinner that, like savory crepes or pancakes, could serve as a meal. So I decided mushrooms were the answer. Aren’t they always?
Mushrooms alone struck me as boring, at least at this point in the summer when markets are brimming with glorious produce, so I paired fresh shiitakes with corn cut straight off of the cob. I threw in chives for good measure and sprinkled the whole thing with grated Parmesan. Every single one of these decisions was good—so very good—because, as it turns out, this savory mushroom clafoutis is a new favorite go-to dinner.
It’s everything I hoped it would be: easy, fresh, laid-back and, of course, totally delicious. I can’t forget versatile, too. I’m already thinking about pairing baby bellas with thin slices of squash in a savory clafoutis for fall.
Shiitake, Fresh Corn and Chive Clafoutis
Recipe by Stacie Billis of One Hungry Mama
- Unsalted butter, for greasing baking dish
- 3 eggs
- 1¼ cups whole milk
- ½ cup all-purpose flour, plus more for dusting
- ¼ teaspoon salt
- Pinch of nutmeg
- 3.5-ounces of shiitake mushrooms, cleaned, trimmed and sliced
- ½ cup fresh corn kernels, cut off of the cob
- 3 tablespoons chopped chive
- ¼ cup grated Parmesan
1. Preheat oven to 400 degrees. Butter a 10″ flame-proof, ceramic baking dish and lightly dust with flour, tapping out excess; set aside.
2. Combine eggs, milk, flour, salt, and nutmeg in a blender or food processor and combine until smooth. Pour a thin layer of batter into the prepared dish and set it on a burner over low heat. Heat until batter sets evenly across the bottom.
3. Remove the dish from heat. Sprinkle mushrooms, corn and chives over the set batter. Pour remaining batter over the veggies, and then sprinkle the top of the batter with Parmesan. Bake for about 35 minutes until clafoutis sets. It’s done when it’s puffed and golden brown. (You can check by sticking a knife or toothpick into the center—it should come out clean.) Allow the clafoutis to cool before slicing into wedges.