Thursday, January 21, 2010
Clafouti of Peas-Gourmet, February 1973
Another vintage recipe. Everyone loved it (amazing what a bunch of eggs, butter and milk can do for something as mundane as frozen peas).
You Will Need:
3 large eggs
1 1/2 cups whole milk
2/3 cup AP flour
4 tablespoons melted butter-divided
1 tablespoons sugar
1/2 teaspoon dried thyme
1/2 teaspoon ground black pepper
1 1/2 cups cooked peas
Salt to taste
In a blender, combine the eggs, milk, flour, 2 tablespoons of the melted butter, sugar, thyme, and pepper. Blend on high for 5 seconds. Scrape down sides with a rubber spatula, and blend again until well mixed. Pour into a bowl, cover and let rest at room temperature for 1 hour.
Preheat oven to 350 degrees F.
Grease a 1 1/2 quart souffle dish. Pour 1 cup of the batter in the dish and then gently layer in the peas. Sprinkle with remaining melted butter. Pour on remainder of batter and bake until well-puffed and golden-about 50 minutes.