Prep the cherries: Start by preheating your oven to 375℉. While the oven is heating up, take your fresh cherries and remove the stems. I recommend washing and drying them thoroughly. Next, use a cherry pitter to pit all your cherries; it saves time and reduces mess!
Make the batter: Now for the fun part! In a saucepan, bring the half and half to a gentle boil. Once it’s boiling, remove it from the heat and stir in the vanilla. Allow the cream to cool for about five minutes before moving on. This step is crucial as it prevents cooking the eggs when mixed later. Using either a blender or a hand mixer, combine the cooled cream, eggs, sugar, flour, and salt. Mix until the batter is smooth without any lumps—this smoothness will ensure a creamy texture.
Assemble and bake the clafoutis: Take your softened butter and grease a 12-inch cast iron skillet to prevent sticking. Spread the pitted cherries evenly across the bottom of the skillet. Pour the prepared batter gently over the cherries, covering them completely. Carefully place the skillet in the oven and bake for about 45 minutes. Keep an eye on it; you’ll know it’s ready when it’s puffed up and golden brown on top. A toothpick inserted in the center should come out clean. Once baked, dust the top with powdered sugar for that perfect finishing touch. Serve it warm and enjoy!
