A traditional French dessert that’s as simple as scattering some fruit and stirring up some pancake batter. We leave the cherries unpitted as that’s how they do it in France. However, if you’re concerned your diners might forget and chomp down on a cherrystone, feel free to pit them.
1 pound fresh cherries, stemmed
1 tablespoon butter
1 1/4 cup whole milk
4 large eggs
1/2 cup sugar
3/4 teaspoon grated lemon zest
3/4 teaspoon vanilla extract
1/2 cup all-purpose flour
1/2 teaspoon kosher salt
Preheat oven to 375 degrees.
Butter a 10-inch baking dish or cast iron skillet. Spread cherries out in a single layer. Set aside.
Whisk the milk, eggs, sugar, lemon zest and vanilla extract together in a large measuring cup. Set aside.
Combine the flour and salt in a mixing bowl. Create a well in the center and pour in a small amount of the wet ingredients. Slowly whisk together to combine without leaving large lumps. Gently stir in the remaining milk and egg mixture.
When the batter is entirely integrated, pour it over the cherries. Carefully set dish or skillet into the oven and bake for 45-50 minutes. It is done when it no longer wiggles in the center.
Serve warm or at room temperature.