Clafoutis

Preheat the oven to 350°F (175°C). Generously butter a 9-inch (23 cm) pie dish or baking dish with Unsalted Butter.

Scatter the Black Cherries evenly across the bottom of the prepared dish. You may pit them if you prefer, though keeping the pits is traditional and adds extra flavor.

In a mixing bowl, whisk together the Eggs and Granulated Sugar until pale and slightly thickened.

Whisk in a pinch of Salt, then gradually add the All-Purpose Flour, mixing until smooth and lump-free.

Slowly pour in the Whole Milk, whisking to create a thin, pourable batter. Stir in the Kirsch for extra cherry aroma.

Pour the batter over the cherries in the dish, ensuring they’re evenly covered. Let the assembled clafoutis rest for 10–15 minutes to hydrate the fruit and settle air bubbles.

Bake for about 35–45 minutes, or until the clafoutis is puffed, golden at the edges, and the center is set (a lightly jiggly center is fine; it will firm as it cools).

Allow to cool slightly, then dust with Powdered Sugar before serving. Serve warm or at room temperature, sliced or spooned into bowls.