Cherry Clafoutis

Instructions

1. Prepare the baking dish
   Preheat your oven to 350°F (175°C). Butter a 9-inch (23cm) round baking dish or cast-iron skillet. Arrange the pitted cherries in a single layer over the bottom of the dish.
2. Make the batter
   In a large bowl, whisk together the eggs and sugar until pale and slightly thickened. Add the vanilla extract, salt, and kirsch (if using). Whisk in the flour until smooth with no lumps.
3. Add the dairy
   Gradually add the milk and cream to the batter, whisking constantly to maintain a smooth consistency. Finally, stir in the melted butter until fully incorporated. The batter should be thin, similar to crepe batter.
4. Assemble and bake
   Pour the batter over the cherries in the prepared dish. Tap the dish gently on the counter to remove any air bubbles. Place in the preheated oven and bake for 45-50 minutes, until the clafoutis is puffed, set in the center, and golden brown around the edges.
5. Cool and serve
   Remove from the oven and let cool for 15 minutes. The clafoutis will deflate slightly as it cools. Dust with powdered sugar just before serving. Clafoutis can be served warm or at room temperature, and is delicious with a dollop of whipped cream or vanilla ice cream.