1. Preheat the Oven and Prepare the Baking Dish: Preheat your oven to 180°C (350°F). Generously grease a 23-25cm (9-10 inch) round baking dish, pie plate, or cast-iron skillet with the melted butter. A ceramic or glass dish works beautifully. Some chefs like to sprinkle a tablespoon of sugar into the greased dish and tilt it to coat the bottom and sides; this creates a lovely subtle crust.

2. Prepare the Cherries: If you haven’t already, wash and pit your cherries. Pat them dry gently with a paper towel. Arrange the pitted cherries in a single layer at the bottom of the prepared baking dish. You can sprinkle them with 1 tablespoon of the granulated sugar if you like them a bit sweeter, especially if using tart cherries. This step helps to draw out some juice and intensify their flavor.

3. Make the Batter: In a large mixing bowl, whisk together the sifted all-purpose flour, the 100g (1/2 cup) of granulated sugar, and the salt. Creating a well in the center of the dry ingredients can make incorporating the wet ingredients easier and prevent lumps.

4. Add Wet Ingredients: Crack the eggs into the well of the dry ingredients. Begin to whisk them in, gradually incorporating the flour from the sides. Once partially combined, slowly pour in the whole milk and vanilla extract while continuing to whisk. Mix until you have a smooth, lump-free batter, similar in consistency to pancake batter or heavy cream. Be careful not to overmix; mix just until everything is combined. Overmixing can lead to a tougher clafoutis. Some prefer to use a blender for this step for an ultra-smooth batter: simply combine all batter ingredients (flour, sugar, salt, eggs, milk, vanilla) in a blender and blend for about 30 seconds until smooth. Let the batter rest for 20-30 minutes if you have time; this allows the flour to hydrate fully, resulting in a more tender crumb.

5. Pour Batter Over Cherries: Gently pour the prepared batter over the cherries in the baking dish, ensuring they are evenly covered. The cherries might move around a bit, which is perfectly fine. Some cherries may peek through the batter, which adds to the rustic charm of the dish.

6. Bake the Clafoutis: Place the baking dish in the preheated oven. Bake for 40-50 minutes, or until the clafoutis is puffed, golden brown around the edges, and a skewer or knife inserted into the center (avoiding a cherry) comes out clean or with just a few moist crumbs. The clafoutis will puff up significantly like a soufflé during baking and then settle a bit as it cools. The exact baking time will depend on your oven and the depth of your baking dish.

7. Cool Slightly and Serve: Once baked, remove the clafoutis from the oven and let it cool on a wire rack for at least 15-20 minutes before serving. It will deflate slightly as it cools – this is normal. Clafoutis is traditionally served warm, but it’s also delicious at room temperature.

8. Garnish (Optional): Just before serving, you can dust the clafoutis generously with powdered sugar. This adds a touch of elegance and sweetness.