If you mix plenty of black cherries into what may be best described as a slightly thick crêpe batter, you will have the makings of clafoutis Limousin, a type of eggy cake from rural southern central France that takes its name from clafir, a dialect word meaning "to fill." And fill it does—not least because it's so good that one's tendency is to ask for seconds and thirds.
It’s traditional to leave the pits in the cherries—to prevent the fruit’s bright juices from leaking into the custard—but the dish is no less delicious when made with pitted cherries.
- 1 Tbsp. unsalted butter, room temperature, for greasing
- 1 1⁄4 cups whole milk
- ¼ cup plus 2 Tbsp. granulated sugar
- 2 Tbsp. kirsch, or substitute Cognac
- 1 Tbsp. pure vanilla extract
- 6 large eggs
- Kosher salt
- ¾ cup (3½ oz.) all-purpose flour
- 3 cups (1½ lb.) sweet red or black cherries, stemmed and unpitted (or substitute pitted)
- Confectioners' sugar, for dusting