Clafoutis with Wild Berries & Spelt

In a medium bowl, mix the whole spelt flour, melted butter, honey, milk, eggs, lemon zest, and a pinch of salt. The batter should have a smooth consistency, similar to pancake batter. Let the bowl with the batter rest in the refrigerator for about 30-45 minutes.

About 10 minutes before taking the batter out of the refrigerator, preheat the oven to 180 °C top/bottom heat. Prepare 6 small gratin dishes (approx. 150 ml capacity).

After the resting time, remove the batter from the refrigerator. Distribute the wild berries evenly among the prepared dishes and then pour the batter over them. Place the filled dishes in the preheated oven and bake at 170-180 °C for approx. 30-35 minutes, until golden brown and set.