Preheat the oven to 350°F (180°C). Use the soft butter to generously grease a 10 inch diameter tart or cake pan.
Wash and dry the cherries and remove the stems. There is no need to pit the cherries, although you can if you wish. The pits are said to add extra flavor to the dish.
Evenly distribute the cherries in the buttered pan.
Place the two tablespoons of butter in a small dish that can go in the microwave. Cover with a piece of paper towel in case it explodes. Microwave on high for about 30 seconds - just enough to melt the butter.
Whisk together the flour, sugar, and salt in a mixing bowl. Whisk in the milk. Whisk in the eggs, melted butter and vanilla extract. Pour this batter on top of the cherries.
Place the pan in the preheated oven and bake for 45 minutes or until the custard is cooked through.
Serve warm or cold. Makes 6 servings.
Use an equivalent amount of blueberries, raspberries, blackberries, or sliced peaches, plums, or apricots.
You can add two teaspoons of baking powder to the flour, sugar and salt. This will give your clafoutis a little rise and result in a more puffy custard.
For a little extra flavor, a teaspoon of cinnamon can also be added in with the flour, sugar and salt.