easyTime:1-2 hoursServes:4
This savoury adaptation of the French country dessert is both rich and delicate. Traditionally baked with cherries and with a texture somewhere between a custard and a pancake,this delicious mushroom version is more like a crustless quiche. I’ve gone the extra step of using cornflour to keep it gluten-free.
Either way,serve directly to the table with a large green salad and hazelnut-oil vinaigrette for a perfect winter lunch.
Tip: I’ve given instructions to bake the clafoutis in a gratin dish. You could also use a large,oven-proof skillet,in which case cook the mushrooms in the skillet,then pour the custard over the top and bake in the skillet.