Happy mother’s day to all mothers! I hope you had a wonderful Sunday with your daughters and sons. And if you’re not a mother, well I hope you had a beautiful Sunday with yours. Yesterday I was without my daughter nor my mother. Boo hoo. A week or so ago, I left Bébé at my mother’s place in Jakarta so my family over there can spend some time with her. They don’t get to see her often and my husband and I actually thought that it’d be nice to have the house to ourselves. But boy do I miss her. I can’t wait to get her back this coming Friday. So to cheer myself up, I made a savoury clafouti for myself yesterday. It is the perfect mother’s day brunch dish. Light and fluffy. A bit eggy. Slightly sweet from the tomatoes and leeks. Fairmount_ market uploaded this recipe to the Food52 database. And it is heavenly. If only I had my mother to share it with. Oh well, it can only mean more clafouti for myself…
Several things I did differently:
- I used ricotta instead of goat cheese that was called for in the original recipe. This I did because I had just made a batch of freshly homemade ricotta. And it tasted wonderful! I had tried the clafouti using goat cheese too and it was also very very good.
- I halved the amount of leeks because my 2 large leeks yield plenty.
- Instead of dry white vermouth, I used sweet vermouth because I think it gives the leeks a nice sweet undertone.
- Finally, I didn’t bother making the first layer of crepe that the original recipe asked for. Instead, I just threw my leeks into the clafouti batter and dumped the whole thing on a buttered baking dish. It came out glorious.
I am not going to post the recipe per se because you can find it here. I am however posting the ingredients I used with their metric equivalents (you’re welcome my metric loving friends). For directions, please refer to the original recipe.
Clafouti de Tomates Cerises [Cherry Tomato Clafouti]
- 180 ml or 3/4 cup milk
- 180 ml or 3/4 cup cream
- 3 eggs
- 60 gr. or 1/2 cup flour
- 2 tablespoons melted butter
- pinches salt
- 300 gr. or 11 oz. cherry tomatoes
- 1/2 tbsp. dried marjoram
- drizzle of olive oil
- 1 tablespoon butter, plus more for pan
- 2 large leeks, white and light green part only
- 60 ml. or 1/4 cup sweet white vermouth
- 60 gr. or 2 oz. ricotta
- salt and pepper to taste
- chopped fresh chives
Serve warm or at room temperature. Lovely with a simple salad.