Adapted from Larousse Gastronomique, this version of the recipe uses more flour for the batter, thus making it denser. When preparing the dessert, it is important to use boiled milk, that way the whey protein in the milk is deactivated which allows the clafoutis to raise. The recipe calls for stoned cherries, but you can pit them if you prefer so. 

Adapted from Anne Willan's The Country Cooking of France, the dessert is made with so little flour that it can be classified as a pudding with somewhat of a soufflé texture. Traditionally, the recipe uses whole cherries that enhance the flavor by releasing their aromas into the batter during baking. Additional cherry flavor comes from the Kirsch, which is used to sprinkle the baked dessert. Dusting the buttered baking dish with sugar gives the whole dessert a crisp edge that perfectly contrasts the clafoutis's lightness.