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1
Cherry Clafoutis: Preheat the oven to 425F (220C) and place the rack in the center of the oven.
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2
Wash the cherries, remove the stems and pits.
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3
In your food processor or blender (or by hand using a wire whisk), place the flour salt eggs sugar, milk, butter, and vanilla extract.
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Process for about 60 seconds, scraping down the sides of the bowl as needed.
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Once the batter is completely smooth, let it rest while you prepare the fruit.
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6
In a 9-inch (23cm) heavy ovenproof skillet (preferably non-stick), melt the butter over medium heat making sure the melted butter coats the bottom and sides of the pan.
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7
When the butter is bubbling, add the pitted cherries and cook until the cherries have softened a bit and are coated with butter (about 2 minutes).
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8
Then sprinkle the cherries with the sugar and cook until the sugar has dissolved and turns into a syrup (1-2 minutes).
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9
Pour the batter over the cherries and bake for about 18-20 minutes or until the clafoutis is puffed, set, and golden brown around the edges.
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10
Do not open the oven door until the end of the baking time or it may collapse.
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11
Serve immediately with a dusting of contectioners sugar and yogurt, creme fraiche or softly whipped cream.
