1 pound tart cherries
1/4 cup flour
1/3 cup granulated sugar
pinch of salt
4 eggs
1 cup milk
1/4 cup cognac or 3 tablespoons kirsch
confectioners' sugar for sprinkling
1 1/2 quart shallow baking dish

Directions:
Preheat oven to 350°F. Butter the baking dish and sprinkle it with granulated sugar. Pit the cherries if you prefer. Spread them in the dish.

Make the batter: sift the flour, sugar, and salt into a bowl and make a well in the center. Add the eggs to the well and stir with a whisk until mixed. Stir in half the milk, then continue stirring to draw in the flour and make a smooth mixture. Stir in the remaining milk to make a smooth batter.

Pour the batter over the cherries and bake in the heated oven until the clafoutis is done, 35 to 45 minutes. Sprinkle the cognac or kirsch over the hot pudding and serve hot or warm. The clafoutis will sink slightly as it cools. Sprinkle with confectioners' sugar just before serving.

Serves 6.

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