Savory Pea and Ham Clafoutis

This is out of another little French cookbook.

I’ve been getting them at the DIY stores.  Whoever came up with this idea is brilliant.

As I’m standing in line, with mon mari and his trolley full of who knows what, he runs off to find whatever he forgot, and I’m bored. I can’t leave the line and go look at wallpaper or cute little electrical fixtures because, as previously stated, he has already left at least once.  I must hold the sacred place in line.

It’s my duty.

My eye wanders to a display of little cookbooks.  They’re all specialty books of 50 or so pages. There’s one on salads, one on muffins, one on soups, one on verrines, one on ‘little bites’, one on wraps (yes, even in France), one on chocolate, and so on….  Probably 25 – 35 different books.

They’re not cheap, but not really expensive either – under 5.00 per book.

The problem is they’re like Lay’s Potato Chips – no one can take just one.

I have a few collected over the months – and have posted some recipes.  The Hachis Flamand à la Moutarde came from the book on Gratins.

This one came from the book in Cocottes.

Cocottes are little, single serving, covered baking dishes.  Also cute, also reasonably priced, also difficult to stop at just two…. Or four…..

It’s fun making little things, but it can be a challenge to reduce a traditional recipe, particularly one involving eggs.

That’s how I justified the cookbook.

We had these Clafoutis as a first course, but they could easily be modified for breakfast.Savory ClafoutisSavory Pea and Ham Clafoutis

1/2 cup (2oz, 60gr) peas, frozen, no sauce
2 thin slices Prosciutto, Bayonne or other dry-cured ham
1 egg
1/4 cup milk
1/3 cup flour
1/4 cup crème fraîche
olive oil 

Rinse peas and drain well.  No need to thaw, but they should be mostly dry.  Roughly chop ham. Whisk egg, milk and crème fraîche. Add flour and lightly whisk, just enough to combine.  Whisking too well (to get the lumps out) will make the batter tough.

Lightly oil 2 cocottes or ramekins.  Divide peas and ham, place in the bottom.  Spoon batter over the top and bake, 400F (200C) 20 – 25 minutes.
Remove and serve from dishes. 

This one was fun, too: Rainbow Vegetables en Cocottes

Vegetables en Cocotte

8 thoughts on “Savory Pea and Ham Clafoutis”

  1. Wow! I love this recipe and I want all those little books! Do you know if there is a website one may wander through without paying for a plane ticket? Happy New Year, Katie!
    And, PS – If the husband strays from the cart, you are not responsible for what you may put into it. Just sayin’.

  2. Looks terrific. I’ve been eyeing those cocottes in the store but hadn’t quite talked myself into them until I read this post… 😉

  3. I love Clafoutis. I can’t say I’ve ever eaten one, But it’s one of my favorite words to work into a conversation. It makes me seem so much more continental and culinary than I truly am. This post may be the push I need to actually make one and find out if all the love I’ve been lavishing on them all these years is true. Thanks! GG

  4. oh my… I love the idea of using the little pots… they always make food look so appealing… and these clafoutis (in italian I will call them “sformati”) really look delicious.

  5. I have never really thought about making anything other than sweet clafoutis (like cherry or raspberry) but it sounds wonderful. Yum!

  6. Betty, I didn’t used to, now I keep a bag in the freezer for when I run out of other veg…. So I don’t have to leave the house on cold days LOL
    Christine, I agree – if he’s off wandering I have to do something to entertain myself. I love these little books.
    Zoomie, I love mine – but they’re not the expensive ones…. I got them for 3 euros each LOL
    TV, it IS as much fun telling someone I’m making it as it is in the actual eating. Clafoutis is a great word – said the American way, with the accent on the middle syllable. (French don’t emphasize any syllables.)
    Baker Street, come on over!
    My Italian.. I love them – they’re so cute! and mon mari does the dishes, sooooo
    Lauren, I hadn’t – until I realized that if you don’t put the sugar in, sweet clafoutis batter is just yorkshire pudding….

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