Summer in Niagara is the best time for fresh produce. Right now we are in full-swing cherry season. And though my preference is always for the sours (later to ripen then the darker, sweeter variety) cherries are cherries and make a delicious snack and addition to baked goods, desserts and breakfast.

Cherries of both varieties offer a wealth of nutrients, including fiber, Vitamin C and potassium. As well as being high in phytonutrients and polyphenols which provide antioxidant, anti-inflammatory and potential anti-cancer properties.

This Cherry Clafoutis recipe is a bit of a cross between a flan and Dutch baby pancake making the perfect breakfast treat, mid-morning snack with a cup of tea or fresh, easy summer evening dessert. I find the leftovers are just as good served cold or are easily warmed-up if you prefer.

You will need:

1 round 8” ceramic or glass pie plate

1 large mixing bowl

Hand mixer or blender

2-3 cups pitted sweet cherries

3 eggs (at room temperature)

1 -1/4 cup milk or milk alternative (I used unsweetened almond milk)

1/3 cup honey

½ tsp vanilla extract

½ tsp almond extract

1 tbsp lemon zest

2/3 cup whole wheat or spelt flour.

Small pinch of salt

Start by preheating the oven to 350F.

Arrange the cherries in a single layer in the bottom of the pie plate (grease the pie plate beforehand if you prefer and for easier extraction of your clafoutis slices!).

Combine the eggs, milk, honey, vanilla and almond extract, lemon zest, flour and salt in a large bowl using a hand blender or mixer.

Once all of the ingredients are well incorporated (do not overmix), pour over the cherries in the baking dish.

Bake for 45-50 minutes.

Remove from the oven and let the clafoutis cool slightly before serving (roughly 15 minutes).

Top with a little icing sugar, whipped topping or Greek yogurt and enjoy!