Place cherries (washed, drained, and DRIED, halved and pitted) into 9-inch Pyrex quiche pan sprayed with Pam or Vegalene. Do NOT overfill. Cherries should just cover the bottom of the pan.
2
Whisk together the first 3 (dry) ingredients and set aside.
3
Preheat oven to 375 degrees F.
4
Beat eggs until whites and yolks are combined.
5
Continue beating eggs while slowly adding the flour mixture (from step 1).
6
Continue beating while slowly adding milk until you have a thin batter.
7
Stir in the almond and vanilla extracts.
8
Pour batter over cherries.
9
Bake about 30 minutes on center rack in oven--until set in the middle, puffed, and light golden brown around the edges.
10
Place the pan on a wire rack and cool for 10 minutes before eating. The clafoutis will deflate.
11
Cut into wedges and serve warm (or at room temperature the next day for breakfast).
