Clafoutis for your Fillings

We had our first clafouti at a bed and breakfast in Paris.  The eggy pancake was filled with an apple and cheese mixture and we were sold on the concept.  These  mini-clafoutis are perfect for a cocktail party that requires a creative (like fancy) approach for a favorite filling, be it tapenade, shrimp and bacon, mushrooms, or herbal cheese.  Bake them in a mini-muffin pan and pipe in the filling when cool.

  • 1/4 cup of corn starch
  • 1 and 1/4 cups of milk
  • 2 large eggs
  • 2 large egg yolks
  • 1 cup of whipping cream
  • Sea salt and Cayenne pepper to taste

Whip vigorously until thoroughly combined and fill cups in a mini-muffin pan not more than half full.  Bake at 425 degrees for about 18 minutes and let cool at least 20 minutes before filling.

 

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