Preheat your oven to 425°F / 220°C. Generously grease a 9-inch round pie plate or a similar shallow baking dish with the softened butter.
In a large bowl, lightly beat the eggs. Gradually whisk in the flour until you have a smooth, thick paste with no lumps.
Slowly pour in the warm milk while whisking continuously.
Once combined, whisk in the granulated sugar, melted butter, kirsch (if using), and the pinch of salt until the batter is smooth and thin, like a crepe batter.
Pour a very thin layer of batter into the bottom of your prepared baking dish—just enough to coat it.
Place it in the hot oven for 2-3 minutes, just until the batter is set. This creates a custard-like base that prevents the fruit from making the bottom soggy.
Carefully remove the dish from the oven.
Arrange the pitted cherries in a single, even layer over the set batter. Gently pour the remaining batter over the cherries.
Reduce the oven temperature to 400°F / 200°C.
Bake for 30-35 minutes, or until the clafouti is puffed, golden brown, and a tester inserted into the center comes out clean.
If you notice large, uneven bubbles forming during baking, you can gently pierce them with a skewer or the tip of a knife to release the air for a more even rise.
Let the clafouti cool in the dish for at least 10 minutes before dusting generously with confectioners' sugar.
Serve warm, with a drizzle of chilled heavy cream if desired.
Let the batter rest for 20-30 minutes before baking. This allows the flour to fully hydrate, resulting in a more tender, delicate texture.
Don't have kirsch? You can substitute it with 1 teaspoon (5 ml / 0.2 fl oz) of vanilla extract or almond extract for a different, yet equally delicious, flavor profile.
