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French Cuisine: Broad Beans, Parmegiano & Basil Clafoutis Recipe
by Robert-Gilles Martineau

French Cuisine: Broad Beans, Parmegiano & Basil Clafoutis

Clafoutis are not all desserts. The recipe can be easily adapted to vegetables and others. Living in Japan it is a bit reminiscent of tamagoyaki!
Here is another simple French recipe with a long name:
Clafoutis de Fevettes au Parmesan et Basilic
Broad Beans, Parmegiano & Basil Clafoutis!

Rating: 4/5
Avg. 4/5 1 vote
  Japan Japanese
Cook time: Servings: 4

Ingredients

  • Broad beans (choose them small): 500 g
  • Eggs: 4
  • Milk: 200 ml
  • Fresh cream: 100 ml
  • Grated Parmegiano Cheese: 70 g
  • Flour: 2 tablespoons
  • Sweet basil: a small bunch (finely chopped)
  • Salt: a pinch
  • Grated nutmeg: a pinch
  • Freshly ground white pepper

Directions

  1. Pre-heat oven to 160 degrees Celsius
  2. Drop the brad beans in a big pan of boiling salted water and cook for only a minute. Strain immediately and cool under running cold water. Drain again and put aside.
  3. In a large bowl break the eggs. Add milk and fresh cream. Strongly beat into an omelette.
  4. Add salt, flour, parmegiano, nutmeg, pepper and basil. Mix well. add brad beans.
  5. Butter the inside of a clafoutis dish.
  6. Pour in the broad beans mixture.
  7. Put inside oven immediately and bake for 35 minutes.
  8. Serve hot or cold with a roquette salad.
  9. Best appreciated with sparkling rose wine!