Wash cherries thoroughly and remove stems. Optionally, remove pits and mix cherries with 50g sugar, letting them sit for 30 minutes.

If removing pits, use a straw to push them out. Traditional clafoutis keeps pits for texture and almond-like aroma.

Preheat oven to 180°C (356°F) and sift flour.

Add 50g sugar and a pinch of salt to the flour.

Add 3 eggs to the mixture.

Gradually add milk while mixing to avoid lumps.

Grease the baking dish with butter.

Generously coat the dish with sugar by shaking it around.

Arrange the sugared cherries in the dish.

Pour the batter into the dish, ensuring it covers the cherries.

Bake for 35–45 minutes. Check doneness by inserting a skewer; it should come out clean.