2 tablespoons butter
3 eggs
1 1/4 cups milk
1/2 cup whole wheat flour
1 tablespoon vanilla
Dash salt
1/3 to 1/2 cup honey
Finely grated orange peel
3 cups fresh raspberries
Preheat oven to 350℉. Melt butter in small pan. Use part of it to butter a pyrex pie plate or wide oven-proof casserole. Put what remains into blender with eggs, milk, flour, vanilla, salt, honey (warm honey slightly to facilitate blending), and orange peel. Blend on top speed for 30 seconds or so.
Put raspberry in a bowl, and pour egg-milk mixture over them to combine. Pour mixture into pie plate or casserole and bake for about 45 minutes — until clafouti is puffy and golden brown on top. Serve hot or cold. Makes six servings.
