Made with whole-wheat flour and sweetened with honey, this lightened up clafoutis could be served for breakfast or dessert. A nice crust forms on the outside, while the inside is deliciously custardy—and the whole wheat flour adds a mild nuttiness. We love it as part of a brunch spread, complete with coffee and mimosas. Broiling the strawberries at the beginning brings out their flavor and natural sweetness. If you’re working with especially juicy strawberries, drain off some of the liquid before adding the batter. Serve immediately (as the center will sink as it cools), with a generous drizzle of honey on top.
Nonstick cooking spray
8 ounces fresh strawberries, trimmed and quartered (about 1½ cups)
⅓ cup plus 1 tsp. honey, divided, plus more for serving
½ cup white whole-wheat flour
½ teaspoon kosher salt
1 cup whole milk
3 large eggs
How to Make It
Preheat broiler to high with rack in upper-third position. Coat a 9-inch round cake pan with cooking spray. Arrange strawberries in a single layer in prepared pan; drizzle with 1 teaspoon of the honey. Broil until strawberries just begin to brown, 4 to 5 minutes. Remove from oven.
Reduce oven temperature to 375°F; move oven rack to middle position. Whisk together flour and salt in a medium bowl. Add milk, eggs, and remaining 1/3 cup honey; whisk until thoroughly combined. Pour batter over strawberries in pan.
Bake at 375°F until center is just set and a pick inserted in center comes out clean, 30 to 35 minutes. Cool 10 minutes, then drizzle with additional honey and serve warm.
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