Butter a pie dish and set aside.
Preheat oven to 375 degrees Fahrenheit.
Either place the cherries whole, pit and all, into the pan (evidently this helps heighten the almond flavor) or halve and pit them.
You may also use previously frozen cherries directly from the freezer.
Scatter them over the bottom of the pie dish, covering it entirely in a single layer.
Set aside.
In a large bowl, whisk together the eggs and honey until smooth, then add all remaining ingredients and whisk until smooth. (Alternatively, you can place all the ingredients into a blender and blend until smooth.)
Pour the batter slowly over the cherries to disturb them as little as possible. (They'll likely rise to the surface, which is fine.)
Bake for about 35 to 40 minutes or when the clafoutis is nicely golden and well set.
Set aside to cool in the pan.
Serve chilled or at room temperature.
My favorite is eating it cold for breakfast. :)
*Make your own homemade almond milk.
** You can use freshly milled wheat flour, sprouted flour, spelt flour, almond flour, rice flour, etc.
Flour gives this custard a slightly cakey texture. An all-purpose-like flour such as freshly milled and sifted flour will give the smoothest texture, but sprouted flour, spelt flour, or whole wheat will certainly work as well (and using sprouted is the most traditional method). You may even use gluten-free flours, such as almond flour or brown rice flour, or even sprouted brown rice flour, but since there is no gluten to bind it together, the mixture will separate slightly. Still delicious, just not as smooth.
Classic Cherry Clafoutis https://traditionalcookingschool.com/food-preparation/recipes/classic-cherry-clafoutis/?utm_campaign=autoblog&utm_source=blog&utm_medium=bloglink&utm_content=Classic+Cherry+Clafoutis