sarah's cherry clafoutis

2 cups black cherries
2 egg yolks + 1 whole egg 
1/2 cup sugar
1/2 cup butter, melted
1 cup flour 
1 cup whole milk
1/2 teaspoon vanilla (Sarah omits the vanilla)
3-4 teaspoons kirsch 

Preheat oven to 400°. Butter a glass pie pan, round baking dish, large cake pan or oven proof skillet. Scatter the cherries (with or without pits) evenly over the bottom.

Beat the eggs and sugar with a whisk until lighter in color. Gradually add the melted butter, beating to incorporate. Add the flour all at once and whisk until the batter is well mixed. Slowly add the milk a little at a time. Then the vanilla and the rum, if using. The batter should be smooth and very shiny.

Pour the batter slowly over the cherries and bake for 30 to 40 minutes until slightly browned and almost set in the middle. Allow to cool at least 15 minutes before serving.

~Submitted by Sarah M.  ● serves: 8 ● prep time: ~10 min ● total time: 1h 5min source: based on MoveableFeasts Blog

K loves this quote from the original poster: Calfoutis are considered one of the glories of the French peasant table. It's best served warm and eaten the day it's made, but Deb also suggested trying it for breakfast the next morning with yogurt, something I couldn't do 'cause there wasn't a speck left. If you're thinking it would be too sweet, you're wrong. It's really not an overly sweet dessert at all.
BOOKISH - @Sarah served this at The Time in Between.