Cabbage clafoutis recipe from Ruslan Senichkin

Photo: from open sources

Clafoutis is something between a pie, a casserole and a soufflé.

Ruslan Senichkin teaches how to cook breakfast with a French accent. Clafoutis is something between a pie, a casserole and a soufflé.

Recipe

Ingredients:

• butter – 30 g
• leek – 50 g
• Brussels sprouts – 50 g
• cauliflower – 100 g
• broccoli – 100 g
• eggs – 4 pcs.
• grated hard cheese – 50 g
• cream – 250 ml
• flour – 2 tbsp. l.
• pine nuts soaked in water – 50 g

Preparation:

1. Heat the butter in a warm frying pan and fry the leeks, chopped into small rings, until soft. Add lightly cooked Brussels sprouts, cauliflower and broccoli. Lightly fry.
2. Break the eggs into a separate container. Add cheese, cream, mix with a whisk. Add flour, mix again.
3. Place cabbage and onions in a mold greased with butter, pour everything with a mixture of cream, eggs, cheese and flour. Add pine nuts.
4. Bake in the oven for 30 minutes at 180 degrees.