Summer Corn, Comté, & Leek Clafoutis

You’ll love our savory, summery take on a classic French dessert. “Clafoutis” are a baked dish consisting of a crepe-like batter that’s poured over a filling and baked until puffy. The classic features cherries; but our twist consists of a delicious mix of sauteed leeks, summer corn, dill, and nutty, rich, imported Comté cheese. This flavor-packed, medium-hard cow's milk cheese is produced in the Franche-Comté region of eastern France bordering Switzerland. Serve this for brunch, a light lunch, or a summer picnic and prepare for wows!
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Prep Time 10 minutes
Cook Time 40 minutes
Course Appetizer, Main Course, Side Dish
Cuisine American, French
Servings 8

Ingredients
  

  • ¾ cup milk
  • ¾ cup crème fraîche
  • 4 large eggs
  • ¼ cup flour
  • 3 TB chopped fresh dill additional for garnish
  • 1 tsp kosher salt
  • ½ tsp ground black pepper
  • 1 cup grated imported Comté cheese, divided
  • 2 tablespoons olive oil
  • 2 large leeks white and light green parts, halved lengthwise and thinly sliced
  • 2 cups fresh or defrosted frozen corn kernels
  • 1 cup quartered cherry tomatoes

Instructions
 

  • Heat your oven to 375 degrees. In a large bowl, whisk together milk, crème fraîche, eggs, flour, dill, salt and pepper until smooth. Whisk in 3/4 cup imported Comté cheese.
  • Heat olive oil in a 9-inch oven-safe skillet over medium heat. Add leeks and corn sauté until they are soft and golden, about 10 minutes.
  • Pour batter over the corn and leek mixture, and then sprinkle the remaining imported Comté on top. Transfer the skillet to the oven and bake until your Clafoutis is lightly set, browned, and puffy, about 40 minutes.
  • Top with additional grated imported Comté, tomatoes, and additional fresh dill. Enjoy warm or at room temperature.

Notes

This dish deflates as it cools to room temperature but tastes just as delicious!
Keyword clafoutis, Comté, fajita, skillet

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