Wash, remove stems, and pit the cherries (optional).

Heat the oven at 350 F.

Melt half of the butter (30 g) and let it cool.

In a bowl, beat the eggs, add salt and sugar. Mix well.

Sift the flour and add in the eggs. Mix until the mixture is smooth.

Add the melted butter and the milk.

Butter a 9.5 inches baking dish well. Add all the cherries and pour the batter over them.

On the top, evenly sprinkle tiny pieces of the other half of butter (30 g or less if you want).

Put in the oven for 45 min. until the custard is set and lightly brown.

As soon as the Cherry Clafoutis is out of the oven, evenly sprinkle the vanilla sugar on top.

Serve at room temperature or cold.