Cherry Clafoutis

Kla-foo-tee
Ultra simple dessert that makes little cherries oh-so-good.

What you need

• cherries
• flour
• cream
• sugar
• eggs
• butter

Put a layer of cherries in ramakins or a pie dish if you want to make a big one.
Do not pit the cherries!  I've seen debates on whether or not to pit.  If you don't pit, the cherries hold their shape, plump up to be little explosions of cherry-ness and the pits cook adding an almond like flavour.  Sure you have to spit the pits out - so what?  Provide your guests with a spitoon, it might be a use for those old ashtrays, encourge them to hork pits on the persion rug.  Just do it.

Put a single layer of cherries (sans stems, pits compris) in buttered ramakins or buttered pie dish
Sprinkly with a little bit of sugar
Mix together flour and sugar and beat in eggs and cream until you have a thick pancake mix
you know, nutmeg would be good too... or cinnamon... or both...
Pour the mix over your cherries just covering them a bit
Bake in an oven at around 350 until the tops turn brown
If you cook it longer, it will be more cakey.  The batter around the cherries sould be like a creamy custard
Let cool a bit before diving in