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Clafoutis with Wild Berries & Spelt

Name: Clafoutis with Wild Berries & Spelt
Yield: 6 servings
Cuisine: Französische Küche
Ingredients: 250 ml whole milk; 20 g butter (melted); 3 eggs (size M); 80 g wholemeal spelt flour (smooth); 50 g honey (liquid); 1 tsp lemon zest (finely grated); 120 g frozen wild berries (or fresh berries); 1 pinch table salt

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Gurkerl Küche

Holen Sie sich den Geschmack Frankreichs direkt in Ihre Küche! Dieses Clafoutis mit Waldbeeren ist ein herrlich fluffiges Dessert, das durch die Verwendung von Dinkelvollkornmehl und Honig eine gesunde Note erhält. Die Kombination aus süßem Teig und säuerlichen Beeren macht diesen Klassiker unwiderstehlich – perfekt als warmer Nachmittagssnack oder leichtes Abenddessert.

Preparation method

In a medium bowl, whisk together the wholemeal 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 fridge for about 30-45 minutes.

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

After the resting time, take the batter out of the fridge. Distribute the wild berries evenly among the prepared ramekins and then pour the batter over them. Place the filled ramekins in the preheated oven and bake at 170-180 °C for approx. 30-35 minutes until they are golden brown and set.

Chef's tip

Instead of wild berries, you can also use other fruit – simply cut it into small cubes. The clafoutis can also be baked in a large baking dish (approx. 25 cm in diameter).