I used an 11” round pan with 1.75” depth to make Cherry Clafoutis. A 9” pan with approx. 2.5 “depth should also work for this recipe.

Grease the pan with butter and sprinkle some caster sugar upon the base, tip out the excess sugar, if any. 

Transfer the cherries to the pan. Sprinkles the almond slivers.

Melt the butter in a microwave safe bowl or on the stovetop until golden brown in colour, care should be taken not to burn it, otherwise, it will taste bitter. Keep aside, and cool slightly before adding into the batter.

Preheat oven to 176° C. 

In a bowl whisk eggs, brown sugar, and caster sugar until blended well. Add milk, vanilla extract, and mix well. Now add flour, and salt whisk well. Next to add the melted butter, mix well.

Now pour the batter to the prepared pan. Bake for 40-45 minutes. The Clafoutis will rise unevenly during baking, and that is absolutely normal. At the time of cooling it will deflate.

Leave the Clafoutis over the cooling rack in the pan itself. Dust with Caster sugar. You can serve the Clafoutis warm with a scoop of whipped cream or serve on its own. Though I like to have it cold, even better with a scoop of Vanilla ice-cream.