Clafoutis French Pastry

Clafoutis French Pastry

I found and made this recipe in honor of Sierra's trip to France.
Simple as can be. Will rise up like a souffle and will settle back down as it cools.
Mildly sweet with creamy texture.

You will need:

21 oz cherries or other fruit like sliced fresh strawberries or blueberries
1 tbsp. butter
4 eggs
1/2 cup sugar
1 and 1/4 cup flour
pinch of salt
1 tsp. vanilla extract
1 tsp. almond extract
3/4 cup milk
1/8 cup melted butter

Here's how:
Pit any stone fruit (cherries). Use the butter to grease a quiche pan, or any round baking dish. Don't forget the edges! Sprinkle a generous tablespoon of your sugar into the greased pan, and carefully shake so that the sugar is distributed evenly, even on the edges. Now add your pitted cherries. In a separate bowl, add the eggs, the remaining sugar, and the salt. Mix well. Add the flour, vanilla extract, almond extract, melted butter, and milk to the egg mixture. Beat until smooth. Pour the mixture evenly over the cherries and bake for 45 minutes at 350°F until golden brown. Sprinkle with powdered sugar and serve!