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Prosciutto and Spinach Clafoutis

556 Prosciutto and Spinach Clafoutis
This tasty version of the French clafoutis is sure to be manufique
skill level
Moderate
time
30-60min
servings
6
cost
$
Contributed by :
This tasty version of the French clafoutis is sure to be manufique
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ingredients
  • For the Batter
  • 2 Egg Yolks
  • 1/2 cup Half and Half
  • 1/3 cup Flour
  • 1 1/2 tablespoons Butter (melted)
  • 1 tablespoon Sugar
  • pinch Salt
  • 3 Egg Whites
  •  
  • For the Clafoutis
  • 1 large bunch Spinach (cleaned)
  • 1 tablespoon Unsalted Butter
  • 1 clove Garlic (sliced)
  • Kosher Salt and Freshly Ground Pepper
  • 4 ounces Prosciutto (thinly sliced)
  • Parmigiano-Reggiano (to garnish)
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kitchenware
step-by-step directions We've Made Cooking As Easy As 1-2-3! printer friendly version 
  • 1
     
    Preheat your oven to 400°F.
  • 2
    2 Egg Yolks
    1/2 cup Half and Half
    1/3 cup Flour
    1 1/2 tablespoons Butter (melted)
    1 tablespoon Sugar
    pinch Salt
    Whisk together the Yolks and Half and Half until thoroughly combined.  Gently mix in the Flour followed by the Melted Butter, Sugar, Salt and set aside.
  • 3
    3 Egg Whites
    In the bowl of your mixer fitted with the whisk attachment, whip the Egg Whites until loose peaks form.
  • 4
    Gently fold the Egg Whites in to the Egg Yolk mixture until everything is fully combined but not deflated.
  • 5
    1 large bunch Spinach (cleaned)
    1 tablespoon Unsalted Butter
    1 clove Garlic (sliced)
    Kosher Salt and Freshly Ground Pepper
    4 ounces Prosciutto (thinly sliced)
    Parmigiano-Reggiano
    In a large non-stick skillet, add a tablespoon of Butter and add the Garlic and Spinach, cooking until just wilted. Season with a pinch of Salt and Freshly Ground Pepper. Stir the Prosciutto. Remove from heat, and pour into the bottom of a ceramic pie plate. Add the batter over and garnish with Parmigiano-Reggiano. Bake for 20-30 minutes, until puffed and golden. Serve warm and garnish with more Parmigiano-Reggiano.
 
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