Ingredients
Serves: Serves 6
For the batter:
3 large eggs
1 egg yolk
1-1/2 cups milk
Pinch of gray salt
1/2 cup all-purpose flour
3 tablespoons Parmesan
Twist of freshly ground black pepper
2 tablespoons ricotta
1-1/2 tablespoons minced chives
1 teaspoon chopped fresh thyme leaves
For the corn:
1/2 cup oil packed oven-dried tomatoes
1 tablespoon butter
2 ears of corn, husked, kernels cut off the cobs (about 2 cups)
Gray salt and freshly ground black pepper
Directions
For the batter:
In a bowl, whisk together the eggs, yolk, milk, and salt.
In a separate bowl, mix together the flour, Parmesan, and pepper.
Whisk 1/3 of the egg mixture into the flour mixture to form a paste. Gradually incorporate the remaining egg mixture. Fold in the ricotta, chives, and thyme.
For the corn:
Preheat the oven to 425°F. Set rack in the middle of the oven.
Drain the tomatoes, reserving 1 tablespoon of the oil. Dice the tomatoes and set aside. In a 10-inch ovenproof skillet, heat the reserved oil and the butter over medium high heat. Add the corn and sauté for 1 minute. Season to taste with salt and pepper and continue to cook for about 3 minutes, or until corn is a golden brown. Add the tomatoes and toss.
To finish:
Remove the skillet from the heat and pour the batter over the corn and tomatoes. Place the pan into the oven and cook for about 15 -20 minutes, or until the edges of the clafoutis are puffed and browned and the center is set. Turn on the broiler and brown the top if desired.