Sweet pepper and cheddar clafouti from Dinner in French: My Recipes by Way of France (page 30) by Melissa Clark

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Delys77 on December 06, 2024

    Interesting texture. A bit like a slightly wetter quiche. Flavour very nice though and well received. I prefer a quiche so wouldn’t likely repeat.

  • averythingcooks on July 21, 2024

    I used sour cream, coppa di parma ham & went easy on the salt (big thanks to EYB commenters for that) and we ate this beside a simple green salad with an apple cider vinaigrette. It was absolutely delicious.

  • katiesue28 on July 11, 2024

    Very delicious and summery. I used kari500's substitution of kalamatas for ham and it worked wonderfully. Make sure to use a 9 inch casserole or skillet. I used a larger casserole dish like in the book's picture, but it thinned the mixture out a bit too much.

  • Dinovino on July 05, 2024

    Pecorino works well for cheese, using less eggs isn't a problem.

  • stef on May 07, 2021

    This was delicious. Baked in 30 minutes and was nice and creamy. I used sour cream, rosemary and kolbassa

  • kari500 on May 02, 2021

    Delicious! And thanks to lholtzman for the heads up on the salt - she's right. I didn't have any creme fraiche so used sour cream, and since I don't eat pork I used chopped kalamata olives instead. Served as the main course with a green salad on the side. We'd had late lunch, so that wasn't a problem, but in the future I'd likely serve a baguette with it too.

  • lholtzman on September 26, 2020

    I wouldn’t use more than 3/4 tsp of salt and you might consider slightly less. I loved this with a side salad. Good for brunch or light lunch.

  • lholtzman on September 26, 2020

    I love this recipe and have made it multiple times. It’s good for a light dinner or brunch. I always omit the ham to make vegetarian.

  • Tweedles81 on March 15, 2020

    This was delicious - it is rich, but the peppers definitely cut the richness! I forgot to add the flour, but it still set up fairly well. I did sub prosciutto for the pancetta and ate it with pumpernickel toast - yum yum!

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.