Honey Whole Wheat-Strawberry Clafoutis
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.
Grace Elkus headshot
