Pumpkin clafoutis
Pumpkin clafoutis offers a savory take on the classic French dish, featuring tender pumpkin and sautéed shallots blended in a cheesy batter. This comforting recipe is perfect for any meal and easy to prepare, making it ideal for impressing guests.
Cook time 65 min
Prep time 15 min
Ingredients:
6 cups pumpkin6 shallots
5 eggs
1 cup milk (1% fat)
1/2 cup grated parmesan cheese
3/4 cup grated parmesan cheese
1/3 cup self-raising flour
Pumpkin clafoutis is a delightful, savory twist on the traditional French dessert. This dish combines the rich flavors of pumpkin, shallots, and parmesan cheese, creating a comforting yet sophisticated meal perfect for brunch, lunch, or dinner. Whether you're a seasoned chef or a culinary novice, this recipe is approachable and sure to impress your family and friends.
Instructions:
Preheat your oven to 375°F (190°C). Grease a medium-sized baking dish or a deep pie dish to prevent sticking.
- Peel, seed, and cut the pumpkin into small cubes.
- In a large pot, boil water and add the pumpkin cubes. Cook until tender, about 10-12 minutes. Drain and set aside to cool.
- In a skillet, sauté the finely chopped shallots over medium heat until they become translucent and slightly golden, about 5 minutes. Set aside.
- In a large mixing bowl, beat the eggs until well combined.
- Gradually add the milk, mixing continuously to fully incorporate.
- Add 1/2 cup (40g) of the grated Parmesan cheese to the egg mixture.
- Slowly mix in the self-raising flour and whisk until smooth and free of lumps.
- Add the cooked pumpkin and sautéed shallots to the batter. Gently fold until the pumpkin and shallots are evenly distributed.
- Pour the mixture into the prepared baking dish, spreading it out evenly.
- Sprinkle the remaining 3/4 cup (60g) grated Parmesan cheese evenly over the top of the mixture.
- Place the baking dish in the preheated oven.
- Bake for 40-45 minutes or until the clafoutis is golden brown on top and set in the middle. A knife inserted into the center should come out clean.
- Remove from the oven and let it cool for a few minutes.
- Serve warm as a main dish or side dish.
Making a Pumpkin Clafoutis is a fantastic way to enjoy the natural sweetness of pumpkin complemented by the savory taste of parmesan and shallots. This easy-to-follow recipe ensures that even beginners can create a gourmet meal at home. Enjoy this warm, delicious dish with your loved ones and revel in the cozy flavors of autumn.
Pumpkin clafoutis FAQ:
A medium-sized baking dish or a deep pie dish is ideal for this recipe. This will accommodate the pumpkin clafoutis mixture while allowing it to bake evenly.
The clafoutis is done when it is golden brown on top and set in the middle. You can test its doneness by inserting a knife into the center; it should come out clean.
Yes, you can store leftover pumpkin clafoutis in an airtight container in the refrigerator for up to 3-4 days. Reheat in the oven or microwave before serving.
You can substitute self-raising flour with all-purpose flour plus baking powder. Use 1 cup of all-purpose flour and add 1.5 teaspoons of baking powder to mimic the effects of self-raising flour.
Yes, you can use canned pumpkin puree as a substitute for fresh pumpkin. Use about 2 cups of canned pumpkin, but reduce the cooking time slightly since it is already cooked.
Cooking Tips:
- Peel and cube your pumpkin ahead of time to save on prep work.
- Ensure the shallots are finely chopped for even distribution in the clafoutis.
- Bring the eggs to room temperature for a smoother mixture and better rise.
- Gradually whisk the milk into the egg mixture to create a well-blended batter.
- Use freshly grated parmesan cheese for the best flavor.
- Grease your baking dish well to prevent sticking and make serving easier.
- Place the baking dish on a cookie sheet to catch any overflow and keep your oven clean.
Nutrition Facts
4 ServingsCalories 340kcal
Protein 22g
Carbohydrates 33g
Fiber 2.70g
Sugar 12g
Fat 14g