Let's cook.
Preheat your oven to 180 degrees Celsius and grease a 22-centimeter round baking dish with a small amount of butter.
Arrange the pitted cherries in a single layer at the bottom of the prepared baking dish.
In a large mixing bowl, whisk together the eggs and sugar until pale and slightly thickened.
Gradually add the flour to the egg mixture, whisking constantly to ensure there are no lumps.
Slowly pour in the milk and vanilla extract, whisking until the batter is smooth and thin.
Pour the custard batter evenly over the cherries in the baking dish.
Bake for 35 minutes or until the clafoutis is golden brown and set in the center.
Remove from the oven and let it cool for 10 minutes before dusting with powdered sugar to serve.
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