Clafoutis is a simple, rustic dessert that hails from central France. It couldn't be easier to make. The batter comes together in the blender in a single minute, and you don't even have to pit the cherries. This recipe is adapted from Julia Child's Mastering the Art of French Cooking. You'll need a deep-dish pie plate or other baking dish that holds about 8 cups.
Preheat oven to 350°F with a rack in the center. Wash and dry cherries and remove stems, but leave pits in place. Use the butter to grease the baking dish. Add cherries and place in preheated oven for five minutes.
Meanwhile, make the batter. Place milk, 1/3 cup of the sugar, eggs, vanilla, salt and flour into blender and process on high for one minute.
Remove pan from oven and sprinkle warm cherries with remaining 1/3 cup sugar. Pour batter into dish and place back in oven. Bake for about 55 minutes, until clafoutis is browned on top and a knife inserted into the center comes out clean. Serve warm (but not super-hot, because cherries retain heat like crazy and will burn your tongue, I've HEARD), sprinkled with powdered sugar right before serving if you like.