Savory Clafoutis with Bacon and Mushrooms

A texture between flan and omelet, studded with smoky bacon and sautéed mushrooms. The edges are golden and crispy, while the center remains soft and coats the palate.

• Prep time: 15 min
• Cook time: 35 min
• Difficulty: Easy
• Calories: 560
• Protein: 29 g
• Carbs: 25 g
• Fat: 38 g

Ingredients

• 200 g Smoked lardons
• 400 g Button mushroom ( sliced )
• 4 piece Egg
• 100 g Wheat flour
• 250 ml Whole milk
• 100 ml Cream
• 100 g Comté cheese ( grated )
• 20 g Minimum butter sweet ( for the dish )
• 1 piece Garlic ( minced )
• 1 pinch Nutmeg
• 1 pinch Gray sea salt
• 1 pinch Black pepper ground

Instructions

1. Sauté the filling

   In a very hot pan, toss the bacon and sliced mushrooms. Sauté until the mushrooms' moisture has evaporated and the bacon starts to brown. Add the minced garlic at the end.

2. Make the batter

   Whisk the eggs with the flour until smooth. Gradually stir in the whole milk and cream. The batter should be fluid and lump-free. Season with salt, pepper, and a pinch of nutmeg.

3. Assembly

   Generously butter a baking dish. Spread the filling at the bottom, sprinkle with grated Comté cheese, then pour the batter over it.

4. Baking

   Bake at 180°C. The clafoutis should puff up at the edges and take on a beautiful amber color. A knife tip should come out clean from the center.

Chef's tips

• Don't over-salt the batter as the bacon and Comté already provide plenty of salt.
• Let the clafoutis rest for 5 minutes after taking it out of the oven so it firms up slightly before slicing.

Storage

Keeps for 48 hours in the refrigerator. Reheat in a 150°C oven to avoid a rubbery texture from the microwave.