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Spring Clafoutis


Rate this recipe 2.9/5 (35 Votes)
Spring Clafoutis 0 Picture


  • 2 lbs of shelled peas
  • 1/2 lb ham
  • 16 oz mascarpone
  • 1/3 cup cornstarch
  • 4 eggs and 4 yolks
  • 2 1/2 cups of whole milk
  • 8 sprigs of fresh mint


Servings 12
Level of difficulty Easy
Preparation time 35mins
Cooking time 35mins
Cost Budget Friendly


Step 1

-Preheat oven to 400 ° F.
-Cook peas in boiling salted water 6 minutes. Drain.
-Cut the ham into small cubes. Dissolve the cornstarch in cold milk, whisk briskly and add the whole eggs and yolks, salt and pepper.
-Add the mascarpone mix.
-Butter a baking dish spread out the peas and diced ham on the bottom and pour the mascarpone mixture. Sprinkle with thyme. Place in oven and cook 35 minutes.

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VIDEO: Tarte Tatin with Cherry Tomatoes

This French classic gets turned upside-down with tangy, caramelized cherry tomatoes!


  • Bread, in chunks
  • Grated Parmesan
  • 1 Egg
  • Salt and pepper
  • Italian Seasoning
  • 1 Cup of milk
  • Sugar
  • Balsamic vinegar
  • Cherry Tomatoes
  • Prosciutto


  1. In a bowl, mix together the bread chunks, grated Parmesan, egg, salt, pepper, Italian Seasoning, and cup of milk.
  2. In a pot, combine the sugar and Balsamic vinegar. Bring to a boil until it has reduced (it should be a little thicker).
  3. Slice the cherry tomatoes in half, and place them in a single layer in a baking dish.
  4. Cover the tomatoes with the reduced vinegar and a layer of Prosciutto. 
  5. Cover everything in a layer of the bread mixture, and cook at 350°F for 20 minutes.
  6. Remove from oven, flip upside-down... and enjoy!



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Clafoutis with Cherry Tomatoes Clafoutis with Cherry Tomatoes