Cherry Clafoutis (Clafoutis aux cerises)

It's a French dessert originally from Limousin region. Traditionally, the cherries are not pitted, what gives the clafoutis stronger flavor

1 lb fresh cherries, pitted(if preferred)

1/2 cup all-purpose flour

Pinch of salt

4 eggs, plus 2 egg yolks

1/2 cup sugar

2 1/2 cups milk

1/4 cup melted butter

Confectioners' sugar for dusting

Preheat oven to 375 degrees F.

Lightly butter a shallow ovenproof dish. Add the cherries, in an even layer, to the prepared dish.

In a large bowl sift the flour and salt. Add the eggs, egg yolks, sugar and 1/2 cup milk. Whisk until there are no lumps left. Gradually whisk in the rest of the milk and butter. Pour the batter over the cherries.

Bake in the preheated oven for 40-50 minutes or until the top is golden brown.

Dust with confectioners' sugar. Clafoutis can be served with ice cream or whipped cream. 

Adapted from THE BEST EVER MEDITERRANEAN COOKBOOK by Jacqueline Clark and Joanna Farrow