Clafoutis, a dish popularized in America by Julia Child, are easy to make and endless in variety (see notes). Just think of them as mini quiches without the crust. These clafoutis make lovely items for spring brunches as they can be eaten hot or at room temperature. They are also great little after-school nibble or to pack for a picnic.
Position oven rack to center of oven. Preheat oven to 450˚ degrees.
Lightly butter or oil muffin tin. In medium bowl, whisk together eggs, milk, salt and cayenne.
Blend in herbs and cheese. Pour mixture into muffin tin, filling them about 1/2 full.
Bake for 15-18 minutes or until clafoutis is set firm. Serve hot or at room temperature.
For vegetable clafoutis
For a vegetable clafoutis, mix in 1 cup sauteed, finely chopped vegetables such as onion, mushrooms and zucchini.
For fruit clafoutis
For a dessert clafoutis, omit cheese, cayenne and herbs. Substitute 1 cup of fresh fruit like cherries or apricots (diced and drained, if necessary), with 2 T. sugar and 1-2 T. (total) of sweet spices like cinnamon and nutmeg.
Healing energetics: Eggs and animal milk deeply build Qi, Blood, Jing and Yin. They help tonify the reproductive organs and affect fertility. Please make sure that your eggs are organic as they are dense source of nutrition that can also be very dense in antibiotics and hormones. Avoid too many eggs if you are very damp or have patterns like polycystic ovarian syndrome, fibroids or yeast. The herbs are aromatic and help move stasis, phlegm and qi. Other properties would decided based on the foods added to the mixture.
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