Pin it
In my kitchen, I love putting my own twist on traditional dishes and this savory clafoutis is one of my best creations. The magic happens when the creamy softness of leeks meets the smoky bacon bits. It always takes me back to those family meals where everyone enjoys good food without any fuss.
A dish that brings joy
What I really can't get enough of in this clafoutis is how it's so tasty yet so easy. I often whip it up when friends drop by unexpectedly or for a laid-back dinner. Whether hot or cold, it keeps all its charm and always makes a splash at my table.
In my shopping basket
- Leeks: I pick them nice and firm with beautiful green tops.
- Smoked bacon bits: My butcher smokes them himself.
- Eggs: The freshest possible for the best texture.
- Liquid cream: Full-fat for extra richness.
- Flour: Sifted to avoid lumps.
- Milk: Whole milk works best.
- Grated cheese: My aged Comté works wonders.
- Nutmeg: Freshly grated, what a smell!
- Salt and pepper: From the mill, of course.
- Butter: For a well-greased pan.
Kitchen wizardry
- Leeks in the spotlight
- I cut them thinly and blanch them just enough to keep them tender.
- Crispy bacon bits
- I brown them slowly to bring out their flavors.
- Smooth batter
- My little trick? I sprinkle the flour into the beaten eggs for a perfect texture.
- Final assembly
- I arrange everything lovingly in my favorite baking dish.
- Gentle baking
- 30 minutes of waiting and the magic happens.
My personal flair
Sometimes I throw in herbs from my garden, a sprig of thyme or a bit of rosemary. Wild mushrooms in fall give it a woodsy flavor I adore, and fresh spinach adds a lovely green touch in spring.
Dinner's ready!
I always pair my clafoutis with a small baby greens salad. For big gatherings, I cut it into generous portions. It even works great for picnics, sliced into small, easy-to-eat squares.
Pin it
A small delight
This dish has become one of my family's favorites. Simple but so comforting, it reminds me why I love cooking for others. It's the kind of food that gets everyone nodding in agreement and brings smiles around the table.
Frequently Asked Questions
- → How do I check if it’s cooked?
You’ll know it’s ready when the top is golden and a knife inserted in the center comes out clean. It should still have a slight wobble.
- → Can I make it ahead of time?
The leeks and bacon can be prepped beforehand, but the batter is best made fresh for the best texture.
- → Which cheese should I use?
Gruyere or emmental gives a creamy texture, while parmesan adds character. Feel free to mix cheeses for extra flavor.
- → What’s the best way to reheat it?
Warm it gently in an oven at 150°C to retain its softness. Avoid microwaving as it may make the texture rubbery.
- → Can I freeze it?
Yes, cooked leftovers freeze well. Let it cool fully before freezing and reheat in the oven after thawing.