Honey Whole-Wheat Clafoutis With Raspberries PICTURE:Deb Lindsey FOR The Washington Post
 — Serves 6

This healthier take on the classic French-country dessert pancake uses whole-grain pastry flour instead of white and honey instead of refined sugar. Raspberries are called for here, but feel free to make delicious use of whatever fruit is in peak season.


2 large eggs, beaten
1/2 cup low-fat  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
2 cups fresh raspberries
1 tablespoon icing sugar, for serving


Preheat the oven to 160 degrees. 
Grease a 22cm 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 icing sugar and serve right away.

The Washington Post