Honey Whole Wheat Clafoutis With Raspberries
One of my favorite bits from the old Peter Sellers Inspector Clouseau Pink Panther movies (imagine Clouseau’s fake French accent)
Clouseau: Does your dog bite?
Hotel Clerk: Non.
Clouseau: [bowing down to pet the dog] Nice doggie.
[Dog barks and bites Clouseau in the hand]
Clouseau: I thought you said your dog did not bite!
Hotel Clerk: That eez not my dog.
I saw this recipe online and followed it back to the source (Ellie Krieger, Special to The Washington Post) and as I had a pint of raspberries left over in the fridge I thought this would make a good, perhaps even, elegant breakfast, rather than a dessert. Actually, clafoutis [klah-foo-TEE] is a basic pancake which is baked rather than cooked on a griddle, but it sure sounds fancy.
The recipe calls for pastry flour (low gluten) to make a more tender, “pancake” type structure. Not having any whole wheat pastry flour, I substituted regular whole wheat flour and added a little cornstarch. I didn’t have a lemon so substituted ½ teaspoon of key lime juice for a little tartness. I made a half recipe, used a 6” pie plate and topped it with some fresh Vermont maple syrup, cutting the ingredients below in half. Perhaps next time I would add a little baking powder to help the rise some.
Using low-fat milk, whole wheat flour and honey rather than sugar increases the healthfulness of this recipe. I did dust the oiled pie plate with a little caster sugar. In hindsight, I probably wouldn’t do that again. It didn’t add anything to the clafoutis.
- 2 large eggs, beaten
- 1/2 cup low-fat (1 percent) milk
- 1/4 cup honey
- 2 tablespoons unsalted butter, melted and cooled
- 1 1/2 teaspoons finely grated lemon zest (from 1 lemon)
- 1/8 teaspoon salt
- 1/2 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.