Some recipes include the addition of brandy or kirsch to the batter (about 20 grams for these quantities).

The cherries should actually not be pitted but used with the stone because they are tastier and do not lose liquid while baking. I prefer to pit them for a more relaxing eating experience.

Cherry clafoutis keeps well in the refrigerator for a couple of days when covered, and it can be frozen.

This content includes one or more affiliate links.

There are many recipes and versions of clafoutis: I followed the one you can find HERE.