Clafoutis Batter

My neighbor and cherry farmer Kathy Garthe introduced me to clafoutis because she would make dozens every summer throughout the height of cherry season. Traditionally, the cherries would be baked with their pits intact because it perfumes the custard with the bitter almond scent found in the pits. Plus, spitting cherry pits into the grass after a long lunch eaten outside in the summer sun is as genteel as I’ll ever want to be. This is her recipe that has become my standard-