Spring Savoy Clafoutis (Gluten free)

I often search Google to find recipes that have five stars and good end-result pictures (I am a very visual person)

One of my talents is that I can smell good recipes while I scroll them on the browser.... just kidding. But it is true that I can identify which recipes would bring great result by seeing photo, the combination of ingredients.

I also do not mind to modify regular recipes into Gluten-free or Ketogenic. My husband also avoids Soy, Beans, Corn, and Legumes. So, most of the time, I have to modify recipes anyway.

This recipe, which I found on one of my favorite sites, looked sooo good. Though I had never tried a Clafoutis before, I just wanted to give it a try. Then it came out so perfectly yummy!

By the way, Clafoutis is a baked French dessert of fruit, traditionally black cherries, arranged in a buttered dish and covered with a thick flan-like batter. There are a lot of recipes if you Google it
Sweet Clafoutis
Clafouti, is a baked French dessert of fruit, traditionally black cherries.
I will definitely try this one with our favorite sweet fruit by just replacing veggies in this spring.
If you try one, please post your version in the comment! I need your inspiration, too.

Ran Oehl

Savoy Mushroom Clafoutis with Asparagus

Prep time:  minutesTotal time:  minutesPrint Recipe

Total Carbs:12.1grams
Net Carbs:8.8grams
     of whitch Saturated:22.3grams
Calories per servings:424kcal
  • 1/2 pound assorted Mushrooms. (cleaned, stemmed, and sliced)
  • 3 tablespoon Large Shallot (chopped fine)
  • 2 tablespoon melted Unsalted Butter
  • 1 tablespoon Fresh Thyme (chopped fine)
  • 1/2 teaspoon Himalayan Salt
  • 3 Large Egg
  • 2 tablespoon Coconut Flour
  • 1 cup Heavy Cream
  • 2 oz aged grated Gruyère
  • 3 spears Asparagus
  • 1/2 teaspoon Himalayan Salt
  • a good pinch of freshly ground Black Pepper
  •  a casserole dish
  1. Heat oven to 375° F.
  2. In a large skillet, melt butter over medium-high heat and let it brown. Be careful not to burn.
  3. When the butter is brown, add shallots, and turn heat down to medium. Stir and sauté util they are soften.
  4. Add mushrooms (I used cremini brown mushroom) and 1/2 teaspoon of salt. Stir shallots and mushrooms together. Cook mushrooms, shallots until they are soft and browned. About 15 minutes.
  5. When the mushrooms are browned and most of their liquid has evaporated, add thyme scraping up the brown bits on the bottom of the pan and continue to sauté about 5 minute. Taste and add salt and freshly ground black pepper as desired.
  6. In a bowl, blend the eggs with salt until frothy.
  7. Add heavy reame and mix well. Add the coconut flour and mix until frothy and incorporated
  8. Put mushroom into a casserole dish evenly spread.
  9. Pour the batter over the mushrooms. Mix the butter and mushroom with spoon so that mushroom will be evenly spread within the batter.
  10. Sprinkle the top with the grated Gruyère. Grind a little black pepper over the top.
  11. Place fresh asparagus as garnish. (I trimmed hard skins around the bottom area before placing)
  12. Place the dish in the center of the oven. Bake until the center puffs and turns a golden color about 30 to 40 minutes. Cover with foil if the top browns too quickly.
  13. Serve warm or at room temperature.
  • The recipe, which I was inspired by, also used Dry Sherry. Althought the taste of this dish without Dry Sherry was fantastic, those who may want to make more adults could try with Dry Sherry. If you want to add Dry Shery, add it with Thyme in step 5. Pour in the sherry and stir in the thyme, scraping up the brown bits on the bottom of the pan. Continue to sauté the mushrooms until the liquid has reduced and thickened. 



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