Sour Cherry Clafoutis
A clafoutis sounds fancy, but it’s just a big, baked fruit pancake. This version is loaded with antioxidant-rich sour cherries. The tart flavour is part of this dish’s character, but if you find it too sour, sprinkle with a little sugar or drizzle on some maple syrup.
2 cups (500 mL) pitted sour cherries, fresh or frozen
1 Tbsp (15 mL) + 1/3 cup (75 mL) sugar, divided
1 tsp (5 mL) butter
3 large eggs
6 Tbsp (90 mL) all-purpose flour
1 cup (250 mL) 1% milk
1/2 cup (125 mL) 10% table cream
1 tsp (5 mL) pure vanilla extract
1/2 cup (125 mL) slivered almonds (optional)
Did you know: Sour cherries contain 19 times the amount of beta-carotene as blueberries. A precursor to vitamin A, it’s good for your eyes and skin.
In a small bowl, sprinkle cherries with 1 Tbsp (15 mL) sugar and set aside. Preheat oven to 375°F. Butter bottom and sides of an 9-inch (23-cm) round baking dish or 6 shallow ramekins. In a medium bowl, whisk together eggs and remaining 1/3 cup (75 mL) sugar. Whisk in flour, a little at a time to prevent lumps. Add milk, cream and vanilla. Drain excess liquid off cherries, and spread in one layer on bottom of baking dish or ramekins. Sprinkle with almonds, if using. Pour batter overtop and bake for 45 minutes (30 minutes for ramekins) or until top is just set and edges are golden. Serve immediately.
Serves six
Per serving: 188 calories, 6 g protein, 6 g fat (3 g saturated fat), 28 g carbohydrates, 1 g fibre, 117 mg cholesterol, 63 mg sodium
