Sweet Pepper and Cheddar Clafouti
This sweet pepper and cheddar clafouti is a savory take on a brunch favorite. It is filled with caramelized bell peppers, garlic, and generous amounts of cheese.
Yield: 4-6 servings
  • ¾ cup whole milk
  • ½ cup creme fraiche
  • 4 large eggs
  • 2½ tbsp (22 g) all purpose flour
  • ¼ cup chopped fresh basil leaves
  • ¾ tsp kosher salt, divided
  • ½ tsp freshly ground black pepper
  • 1 cup (4 oz) coarsely grated sharp white cheddar cheese, divided
  • 2 tbsp olive oil
  • 3 sweet bell peppers, a mix of red and yellow, sliced into ¼-inch strips
  • 2 garlic cloves, thinly sliced
  • ¼ cup (1 oz) grated Parmesan cheese
  1. Heat oven to 375F.
  2. In a large bowl, whisk together the milk, creme fraiche, eggs, flour, basil, ½ tsp salt, and black pepper. Stir in ¾ cup of the cheddar. Set aside.
  3. Heat a 9-inch cast iron skillet over medium heat. Add the oil. Once shimmering, stir in the peppers and cook for 10-15 minutes, or until caramelized and golden. Stir in the garlic and the remaining ¼ tsp salt. Cook until the garlic is fragrant, about 1-2 minutes.
  4. Pour the egg mixture into the hot skillet over the peppers. Sprinkle the remaining ¼ cup of cheddar and the parmesan cheese over the top. Bake until the custard is cooked through, 35-40 minutes. Allow to cool slightly then serve.
Recipe adapted slightly from Dinner In French
Recipe by Joanne Eats Well With Others at https://joanne-eatswellwithothers.com/2020/06/sweet-pepper-cheddar-clafouti.html