Cherry Clafoutis

Traditional versions call for black cherries or sometimes sour cherries, but I use regular Bing cherries, which are plump, sweet, and easy to find. This recipe contains a higher proportion of cherries than most versions so that the clafoutis seems to be almost entirely fruit barely held together with batter, for a lighter overall effect. If you want a more traditional version, use 1 pound of cherries instead 1 ½ pounds.