1-First, preheat your oven to 375°F (190°C) and melt 2 tablespoons of unsalted butter in a 10-inch ovenproof skillet. Once melted, spread the butter evenly across the skillet to coat it nicely.

2-Next, place 2 and a half cups of stemmed and pitted cherries evenly in the skillet for that perfect fruit base.

3-Then, in a blender, combine 3 large eggs, 1 cup of whole or 2 percent milk, 1/4 cup of heavy cream, half a cup of granulated sugar, half a cup of all-purpose flour (spooned into the measuring cup and leveled), 1/4 teaspoon of salt, 1 teaspoon of vanilla extract, and 1/8 teaspoon of almond extract. Blend until the mixture is completely smooth for a silky batter.

4-Pour the batter over the cherries in the skillet, making sure it’s distributed evenly. Bake at 375°F (190°C) for 20 minutes, then sprinkle the remaining 2 tablespoons of granulated sugar on top.

5-Continue baking for another 25 to 30 minutes until the clafoutis is golden brown and set in the center. Let it cool for about 30 minutes before serving; if you like, dust it with confectioners’ sugar for a finishing touch. This method ensures a dish that’s around 215 calories per serving and can be served warm or at room temperature.