Preparation time: 15 min
Cooking time: 40 min
Serves 4
INGREDIENTS
- 5 oz rehydrated morel mushrooms
- 4 eggs
- 5 fl oz milk
- 5 fl oz heavy cream
- 1/3 cup flour
- 2 finely chopped shallots
- 6 oz butter
METHOD
Melt the butter in a frying pan and sweat the shallots for 2 minutes.
Add the morel mushrooms and cook for 5 minutes on medium heat. Season.
In a bowl, mix the eggs, heavy cream, milk and flour, and season.
Divide the morel mushrooms into the miniature pans, then do the same with the clafoutis batter.
Preheat the oven to 180°C (355°F).
Bake for 35 minutes.
Tip: You can add pieces of chopped cooked asparagus to the mixture.