Wednesday, May 14, 2008

Two Cheese and Bacon Clafoutis

Decided to try to make a savory clafoutis this morning. It worked out quite nicely. Clafoutis was originally a French dessert made with cherries. Over time it has become a dessert made with all kinds of fruit. I first learned of clafoutis from this article by Mark Bittman of the New York Times. I decided that clafoutis were so simple, cheap, and somewhat healthy, I had to use it in a savory application. Since it is essentially a pancake batter poured over fruit, why not a savory breakfast application. This recipe makes for just one serving and includes cheese, bacon, and no sugar.

1 egg
6 Tbsp half & half
2 Tbsp ricotta cheese
1/4 cup flour
1 strip bacon
1/4 cup grated cheese
1 Tbsp chives

Adding them one at a time, whisk together the first three ingredients in a medium mixing bowl. Next you'll want to slowly add the sifted flour and stop whisking once it's just incorporated - sifted and slowly so it doesn't clump up and just once incorporated so the batter doesn't stiffen. Add a pinch of pepper and salt (the bacon and cheese will also add some salt).
In a gratin dish or souffle dish (really any heavy-bottomed, oven-safe dish will work), spray some Pam and roll some flour around inside until it is all coated, then knock the the dish upside down against something to get any loose flour out. In the bottom of the gratin dish, evenly distribute cheese, bacon, and chives. Next, pour the batter slowly over the cheese, bacon, and chives, and bake at 350 degrees for 30-45 minutes, or until set. It will be a fairly custard-y mixture, so you don't want it dry.

This thing is so good and so easy to make. This thing couldn't be more than a $1.50 to put together. If you want to get it even healthier, just do less cheese and cut the half & half with some milk. But if you have an hour to spare on Saturday morning, like I did today, it'll be well worth the time.

-Taylor Baldwin

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