Breakfast Treats, Savory

Tomato Calafoutis with Pines Nuts and Oregano


Calafouti, or as the French call it – Calafoutis, is a traditional pancake-like batter dessert, dotted with cherries. Traditionally baked with black cherries from the Limousin region in France (and in some versions with the actual cherry pits), it is an easy, summertime dessert that you can make in a breeze and serve with chilled Riesling as an afternoon treat. A dollop of crème fraiche is also a lovely accompaniment.

This next recipe is a different take on the traditional calafouti. It’s savory, studded with veggies and cheeses and can easily become a favorite dinner or  breakfast.

The basic batter is creamy with the addition of cream cheese (or Mascarpone if you really want to go over the top), cheeses, herbs, veggies and a little bit of a nutty-crunch. It is totally up to you what to put in it -it will work extremely well with diced pumpkin, sweet potatoes, sage and walnuts. You can also add some diced ham or sausage and pair it with different herbs and veggies.

With my Calafouti I went a little Italian with fresh cherry tomatoes, carrot roses*, Oregano, Mozzarella, Parmesan and pine nuts.

Itstaba (28 of 38)

Tomato Calafoutis with Pines Nuts and Oregano

serves 4


  • Butter, for greasing the pan
  • 5 Eggs
  • ½ cup Mascarpone/cream cheese
  • ¾ teaspoon salt
  • Freshly ground black pepper, to taste
  • 1 cup Buttermilk
  • ¾ cup Flour
  • 1 ½ cups cherry tomatoes, halved.
  • 1 carrot, sliced to thin strips with a potato peeler*
  • 1 cup mix of shredded cheeses (I used Mozzarella & Parmesan)
  • Fresh oregano
  • Handful pine nuts
  • Mini fresh Mozzarella balls


preheat oven to 400 c/200 f.

In a blender, blend the cream cheese/Mascarpone, eggs, salt, buttermilk, flour and 1 cup shredded cheese mix.

Pour the batter into a greased pan/cast iron skillet. Arrange the tomatoes, oregano, carrot roses*, fresh Mozzarella balls and pine nuts.  Season with freshly ground black pepper and bake for 20 min, until puffed and golden brown. Serve warm (or cold) with a drizzle of olive oil and some more fresh oregano.

*To make the carrot roses, cook the strips of carrots for 5 min in boiling water. Strain, chill, and coil around your finger to create roses.




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