3 cups cherries, pitted
1 tbsp sugar
2 tbsp kirsch, or to taste
3/4 cup all purpose flour
1 cup whole milk
1/4 cup heavy or whipping cream
4 tbsp of sugar, or to taste
1 tbsp vanilla extract
pinch of sea salt
1 tbsp unsalted butter
Mix the cherries with 1 tablespoon of sugar and 2 tablespoons of Kirsch. Marinate for several hours to develop the flavors.
Preheat the oven to 425o F. Gently melt 1 tablespoon of unsalted butter and brush the inside of a 9” cast-iron skillet or baking dish. Add 1 tablespoon of sugar and shake to coat the inside of the skillet or dish.
Add the eggs, 3 tablespoons of sugar, vanilla extract, milk, cream and a pinch of sea salt to a blender. Blend for several seconds to mix the ingredients, then add 3/4 cups of flour and blend until the mixture is smooth, about 1 minute. You can also prepare the batter in a mixing bowl by whisking the eggs, sugar, vanilla extract, milk, cream and salt until combined. Then slowly whisk in the flour until you have a smooth consistency. Add the cherry and kirsch mixture to the batter and stir to incorporate the cherries into the batter.
Pour the batter into the skillet or dish and bake in the preheated oven until a cake tester or thin knife comes out completely clean and the top of the clafoutis is golden brown, about 30 to 35 minutes. Serve warm or at room temperature