Recipe is from Vegetarian Times magazine. These clafoutis are baked in muffin tin; they are puffed up like soufflé when hot, but drop as soon as they are out of the oven. This happens in matter of minutes, I tried to take pictures of souffléd muffins, but they dropped so fast that I don't think my pictures do justice.Recipe adapted from Vegetarian Times magazine:
Eggs - 3 large
AP Flour - 1/3 cup
Reduced Fat Milk - 1 1/2 cups (I used 1% milk)
Reduced Fat Sour cream - 3 tbsp
Fresh thyme - 1 tbsp
Grape Tomatoes - 1 cup, halved
Parmesan cheese - 3 tbsp
Salt and Pepper - to taste
- Preheat oven to 375F. Coat 12-cup muffin pan with cooking spray.
- Beat eggs in a medium mixing bowl. Gradually whisk in flour. Stir in milk, sour cream, thyme, salt and pepper.
- Divide half of the egg mixture in the prepared pan and bake for 10 minutes.
- Place 3 tomato halves in each muffin cup, round side up, pour remaining half of the egg mixture over the top. Sprinkle with the cheese and bake for 22 minutes more or until tip of a knife inserted comes out clean. Cool for 1 minute; unmold with a thin spatula and serve warm.