Rus­tic French dessert tran­scends the pan­cake

The Hamilton Spectator - - FOOD - EL­LIE KRIEGER

Like some French-coun­try dishes, a clafoutis 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, but whole milk would be fine as well.

The taste of the honey shines through beau­ti­fully here, and its flavour is lovely with the fresh rasp­ber­ries but feel free to use what­ever fruit looks good at the mar­ket.

Honey Whole-Wheat Clafoutis with Rasp­ber­ries MAKES 6 SERV­INGS

2 large eggs, beaten

½ cup low-fat (1 per cent) milk

¼ cup honey

2 ta­ble­spoons un­salted but­ter, melted and cooled

1½ tea­spoons finely grated le­mon zest (from 1 le­mon)

1/8 tsp salt

½ cup whole-wheat pas­try flour

9 ounces (2 cups) fresh rasp­ber­ries

1 tbsp 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 cen­tre is set.

Dust the top with con­fec­tion­ers’ sugar and serve right away.

Per serv­ing: 170 calo­ries, 4 grams pro­tein, 27 g car­bo­hy­drates, 6 g fat, 3 g sat­u­rated fat, 75 mil­ligrams choles­terol, 85 mg sodium, 3 g di­etary fi­bre, 14 g sugar


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