This recipe is adapted from the Fig Clafoutis recipe in Patricia Wells' Bistro Cooking. It works perfectly with cherries. I am sure other berries or fruit could be substituted (pears, figs, maybe even apples). If using frozen fruit, I would think you should thaw it first, but you might want to experiment to see what works best.
1 lb cherries
1-2 TBSP butter
6 large eggs
2/3 cup sugar
1/2 tsp vanilla or almond extract
1 cup milk
2/3 cup (97g) all purpose or whole wheat pastry flour
1. Preheat the oven to 400 degrees and butter a 10.5 inch ceramic baking dish or pie plate (we use an oval ceramic dish and it works great)
2. Pit and halve the cherries (prepare other fruit if using so that it is in appealing-sized pieces). Place in the buttered ceramic dish.
3. Melt butter and set aside.
4. Combine the eggs and sugar in a bowl and beat with an electric mixer until it is frothy. Slowly add the milk, flour, salt, extract and melted butter. Make sure it is well mixed.
5. Pour batter over the cherries . Bake until the clafoutis is set (puffed and golden), about 30-35 minutes. Remove from oven and let sit for a few minutes before serving.
As with the pumpkin clafoutis, this is good warm but may be even better cold or at room temperature.