Cherry Clafouti

This a Provencal recipe from the New York Times. I live in WA state where we have Bing Cherries, and I can't wait to try this recipe. New York Times (9.3.03)

• Ready In: 50 mins
• Serves: 6-8

Ingredients

•  butter
• 30  large cherries, about
• 1  cup flour
• 2  tablespoons cornstarch
• 1⁄4 cup sugar, more for sprinkling
• 3  eggs
• 1  cup milk
• 2  teaspoons vanilla extract

Directions

1. Heat oven to 400 degrees.
2. Butter a 9-inch round glass dish or an 8- to 10-inch ovenproof skillet, preferably nonstick.
3. Pit about half the cherries, and arrange them, with unpitted cherries, in dish.
4. Combine flour, cornstarch and sugar in a bowl.
5. Whisk in eggs, milk and vanilla extract until smooth, but do not overbeat.
6. Pour over cherries.
7. Sprinkle with a little more sugar and dot with butter; put in oven.
8. Bake until puffy and firm, about 25 to 35 minutes.
9. When done, let rest on a rack for a few minutes, then invert onto a plate.
10. Sprinkle with a little more sugar and serve warm.