Beef clafoutis with vegetables


  • Serves: 4
  • Preparation: 10 min
  • Cooking: 25 min

– 480 g of beef (scoter, chuck, ham) cooked in pot-au-feu (800 g of raw meat)
– 3 eggs
– 80 g flour
– 40 cl of soy milk
– 20 cl of fresh liquid cream parve 15%
– 10 cherry tomatoes
– 150 g of young carrots
– 10 bouquets of broccoli
– 5 sprigs of thyme
– salt and pepper


Wash, drain, wipe the vegetables.
Immerse the carrots and broccoli for 5 minutes in a large volume of boiling salted water and drain them.
In a container, place the flour in a well and stir in the eggs one by one. Mix gradually with the milk, liquid cream and thyme leaves. Season with salt, pepper and reserve.
Cut the meat into cubes.
Divide the meat and all the vegetables in a lightly oiled baking dish.
Pour around the clafoutis preparation.
Bake 20 minutes in hot oven and preheated (Th 6-7-180-210 ° C).

Serve immediately.

Tip: You can also use a leftover “Beef” beef for this recipe and add peas.