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Asian style savoury Clafoutis

What’s cooking in the Spice Bazaar kitchen?


Clafoutis is a well known French dish, usually a dessert, commonly made with cherries,

but today I had some wonderful mushrooms and kale that I wanted to create a quick lunch with.

So put on the inspiration hat and what did we end up with :


Mushroom and crispy kale clafoutis with an Asian influence.


2 tbs                            vegetable oil
2                                  shallots, finely chopped
Approx. 4 cups            mushrooms, whatever you can get hold of, cleaned and chopped

1 tbs                            vegetable oil
½ bunch of kale           finely chopped

 2                                Chinese sausages,(optional) finely sliced 

 3                                eggs
1 1/3 cups                   milk
2 tbs                            sesame oil
2 tbs                            rice wine vinegar

2/3 cup                        flour
1 tbs                            Spice Bazaar Vietnamese  5 Spice
½ tsp                           salt
½ tsp                           pepper


Heat the vegetable oil in a large fry pan, add the shallots and mushrooms and simmer for about 10 mins, until the mushrooms have softened and the liquid has evaporated.

In another fry pan, heat the oil, and simmer the kale until starting to crisp – don’t burn it.

Mix together the mushrooms, kale and Chinese sausage (if using).

Spread mixture into an oven proof casserole dish. 

In a large bowl, whisk together the eggs, milk, sesame oil and rice wine vinegar until well incorporated and bubbly.

Mix in the flour, Vietnamese 5 Spice, salt and pepper, and whisk until smooth.

Pour this evenly over the mushroom mixture.

Place in a 180 C fan forced oven for approx. 30 mins, until set and lightly browned on the top.

Serve hot, warm or cold.



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