Like some French-country dishes, a clafoutis (klah-foo-TEE) sounds like something fancy and complicated, but it’s actually homey and easy to make. The fruit-laden dessert pancake is elegant in its simplicity — glorious, golden brown and sugar dusted. And nearly all it entails is making a basic pancake batter, pouring it into a pie dish, adding the fruit and baking it.
The accompanying recipe is a more healthful yet equally sumptuous take on the classic, using tender whole-grain pastry flour instead of all-purpose flour, and honey instead of refined sugar. It also calls for low-fat milk to more comfortably allow for some butter in the batter, but if you prefer whole milk to low-fat, that would be fine as well.
The taste of the honey shines through beautifully here, and its flavor is lovely with the fresh raspberries. The French dish was born to make delicious use of whatever fruit is in peak season, so feel free to use what you find to be especially prime at the market or farm stand this spring or at any time of year.
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From nutritionist and cookbook author Ellie Krieger.
2 large eggs, beaten
½ cup low-fat (1 percent) milk
¼ cup honey
2 tablespoons unsalted butter, melted and cooled
1 ½ teaspoons finely grated lemon zest (from 1 lemon)
⅛ teaspoon salt
½ cup whole-wheat pastry flour
9 ounces (2 cups) fresh raspberries
1 tablespoon confectioners’ sugar, for serving
Preheat the oven to 325 degrees. Grease a 9-inch pie plate or ceramic dish with cooking oil spray.
Whisk together the eggs, milk, honey, butter, lemon zest and salt in a mixing bowl until well incorporated, then gradually whisk in the flour, to form a smooth batter.
Pour into the pie plate, then add the raspberries; top sides down will help them to stay upright as you work. Bake (middle rack) for 40 to 50 minutes, until the clafoutis is golden brown and center is set.
Dust the top with confectioners’ sugar and serve right away.
Nutrition | Per serving: 170 calories, 4 g protein, 27 g carbohydrates, 6 g fat, 3 g saturated fat, 75 mg cholesterol, 85 mg sodium, 3 g dietary fiber, 14 g sugar
Recipe tested by Richard Kerr and Kara Elder; email questions to firstname.lastname@example.org
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