Corn clafoutis with fresh sauce recipe

  • Serves 4
  • 2 hrs 15 mins to prepare and 25 mins to cook
  • 651 calories / serving
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corn clafoutis with fresh sauce (h)

Place the mayonnaise into a bowl and add basil and chives. Season and chill covered for 2 or more hours.

Grease a baking dish. Preheat the oven to 180°C/350°F/Gas Mark 4. Heat oil in a pan and add garlic and red pepper and sauté for 3 minutes. Remove from heat.

Whisk the eggs in a bowl and stir in the cream, milk, flour, salt, chilli flakes and pepper. Ensure fully combined.

Pour this batter into the baking dish and sprinkle all the vegetables over the batter allowing them to sink. Scatter the chopped basil and crumbled feta cheese on top.

Bake for about 40 minutes till the batter is just set and starting to turn golden brown. Serve with a generous dollop of basil sour cream sauce.

  • Ingredients

  • For the clafoutis

  • 3 eggs
  • 120g sweetcorn kernels
  • 3 garlic cloves, minced
  • 30g fresh basil leaves chopped
  • 4tbsp plain (all purpose) flour
  • 120ml thick cream
  • 120ml milk
  • 100g feta cheese, crumbled
  • 2 large tomatoes, thickly sliced
  • 1 red pepper, finely sliced
  • salt
  • ground black pepper
  • 1/2tsp chilli flakes
  • 2tbsp olive oil
  • For the basil sour cream sauce

  • 100ml mayonnaise
  • 80ml sour cream
  • 1tbsp fresh chives, chopped
  • salt
  • ground black pepper
  • Energy 2700kj 651kcal 33%
  • Fat 56g 80%
  • Saturates 21g 107%
  • Sugars 8g 9%
  • Salt 2g 33%

of the reference intake
Carbohydrate 24g Protein 15.2g Fibre 3.5g


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