Preheat your oven to 350°F (175°C). Grease a 9-inch round baking dish with butter, ensuring it’s well-coated.

In a large mixing bowl, whisk together the eggs, sugar, and vanilla extract until the mixture is light and frothy—this should take about 2-3 minutes.

Gradually add in the milk while continuing to whisk, ensuring all ingredients are well combined.

Sift the flour and salt over the wet ingredients, then fold gently until no dry flour is visible; it’s okay if the batter is lumpy.

Pour about half of the batter into the prepared baking dish and bake for approximately 10 minutes, or until the edges are just beginning to set.

Carefully remove the dish from the oven, scatter the pitted cherries evenly over the partially baked custard, and then pour the remaining batter over the top.

Return the dish to the oven, baking for an additional 30-35 minutes, or until the clafoutis is puffed and golden brown, and a toothpick comes out clean from the center.

Allow it to cool for a few minutes before slicing and serving. It pairs wonderfully with a dusting of powdered sugar or a scoop of vanilla ice cream.