I have been making this dessert, in one version or another, forever. It is simple, fast, elegant, and incredibly delicious.
Here's the great part: Not only does it work just as well with all sorts of other fruits but (come closer) if you don't have any fresh fruit on hand it works equally well with frozen.
And it doesn't hurt that this vegetarian recipe is from Anthony Bourdain.
Vegetarian recipe: Clafoutis
Les Halles Cookbook
by Anthony Bourdain
1½ lb. cherries, pitted
3 oz. kirsch
1 Tbsp. butter
½ cup sugar
1 cup flour
1 tsp. vanilla extract
1 Tbsp. confectioners’ sugar
Place the cherries in a small bowl and toss with the kirsch. Let macerate for 1 hour.
Preheat the oven to 450 degrees. Grease a 9-inch round baking dish with the butter and coat with a pinch or two of the sugar. Place the pan in the refrigerator.
In a large mixing bowl, beat the eggs with a whisk, then add the sugar and beat well to fully incorporate. Mix in the flour and the vanilla extract, stirring enough so that all the ingredients are homogeneous but without overworking the flour.
Using a rubber spatula, fold the cherries and their accumulated juice into the flour and egg mixture, then pull your prepared baking pan out of the refrigerator and turn the mixture into it.
Bake for 30 to 35 minutes, or until a golden brown crust has formed on top. A testing skewer inserted into the center should come out clean, not wet. Using a small strainer or sifter, dust the top with confectioners’ sugar and serve.