Recipes

Plum Clafoutis Clafoutis proves that the best desserts don't require any baking skills. Juicy plums in a fluffy egg custard, straight from the aluminum pan. An addictive autumn classic. Ingredients 500 g ripe plums (pitted, halved) 3 eggs (M), 80 g sugar, 1 packet vanilla sugar 200 ml whole milk, 100 ml cream, 60 g flour, 1 pinch salt 1 tbsp butter (for the pan), icing sugar for dusting Preparation Preheat oven to 180°C. Beat eggs with sugar until frothy, stir in flour, then stir in milk and cream. Let rest for 10 minutes. Butter and sugar an aluminum pan. Arrange plums in the pan, pour batter over them. Bake for 30–35 minutes until golden brown and set. Dust with icing sugar. Nutritional Values (per serving) Calories Protein Fat Carbohydrates 290 kcal 8 g 12 g 38 g

⏱️ Prep time: 40 minutes | 👥 Servings: 4 | 🔥 Difficulty: Easy 🥘 INGREDIENTS: 6 eggs (size M) 600 g waxy potatoes, peeled, thinly sliced (3–4 mm) 1 large onion, thinly sliced into half-rings 150 ml olive oil (for confiting the potatoes) 1 tsp salt, black pepper to taste Fresh parsley for garnish (optional) 🔥 PREPARATION: Step 1: CONFIT POTATOES (20 minutes) Heat olive oil in the aluminum pan over medium heat (level 4–5) Add potato slices and onion rings to the oil – they should cook slowly, not fry Confit for 15–18 minutes over low heat (level 3–4) until potatoes are soft Scoop out potatoes and onions, drain – pour oil into a bowl Step 2: EGG MIXTURE (5 minutes) Beat eggs vigorously with salt and pepper Gently mix potatoes and onions into the eggs Let rest for 5 minutes – the eggs will start to bind the potatoes Step 3: FRY FIRST SIDE (5–6 minutes) Return 2–3 tbsp of the reserved oil to the pan, heat over medium heat (level 5) Pour in the egg mixture and spread evenly Fry at level 4 until the edges are set and the bottom is golden brown (5–6 min.) The center can still be slightly wobbly – that's correct! Step 4: FLIP (the decisive moment) Place a large flat plate on top of the pan Flip boldly and quickly – the tortilla is now on the plate Slide the tortilla from the plate back into the pan Fry for another 3–4 minutes until this side is also golden brown Step 5: SERVING Slide the tortilla onto a cutting board Let rest for 5 minutes before cutting Cut into wedges and serve warm or at room temperature ✅ TIPS FOR PERFECT RESULTS: Cut potatoes thinly and evenly – a mandoline is ideal Confit instead of frying: the oil should not bubble, only sizzle quietly The BIOL aluminum pan with non-stick coating makes flipping risk-free Tortilla tastes just as good cold – perfect picnic and meal-prep dish For a creamier consistency: let the egg-potato mix rest for up to 30 minutes 🍷 SERVING SUGGESTION: Serve warm or at room temperature. Accompanied by fresh baguette, a simple green salad with vinaigrette, or as a tapa with aioli. For a drink: cold beer or a light Tempranillo. 📊 NUTRITIONAL INFORMATION (per serving): Calories Protein Fat Carbohydrates approx. 420 kcal 14 g 28 g 32 g

Paper-thin French crepes with fresh berries and powdered sugar – the simple basic recipe for the aluminum pan. Try it now!