Preheat your oven to 180°C (350°F). Generously butter a 20cm (8-inch) baking dish or tart pan to ensure the clafoutis doesn't stick. Set the prepared dish aside.

In a large bowl, whisk together the eggs and granulated sugar until pale and frothy. This will incorporate air into the mixture, helping create a light texture in the final dessert.

Gradually sift in the flour and a pinch of salt. Continue whisking gently to avoid lumps. The batter should be smooth and free of any clumps for the best result.

Slowly pour in the milk while whisking constantly. Add the vanilla extract, ensuring the batter remains smooth. The consistency should be similar to a thin pancake batter.

Place the cherries in an even layer at the bottom of the buttered baking dish. Traditionally, the cherries are left unpitted for more flavour, but you can pit them for easier eating. Make sure the cherries are well-distributed.

Carefully pour the batter over the cherries, ensuring they are submerged but still visible through the batter. This will allow the fruit to infuse its flavour into the custard while baking.

Transfer the dish to the preheated oven. Bake for 35-40 minutes, or until the clafoutis is puffed up and golden brown around the edges. The centre should be set but still slightly soft. A toothpick inserted into the middle should come out clean.

Remove the clafoutis from the oven and allow it to cool slightly before serving. Dust with powdered sugar for a touch of sweetness, if desired. Serve warm, either on its own or with a dollop of whipped cream or a scoop of vanilla ice cream for an added indulgence.