Wash and pit your cherries. Pitting cherries can be a little messy, so I like to do it over a bowl to catch the juices. If you don't have a cherry pitter, you can use a paring knife or even a clean paper clip.

Preheat your oven to 350°F (175°C). While the oven is heating up, grease a 9-inch baking dish (a pie plate or cake pan works great) with some of the melted butter.

In a large mixing bowl, whisk together the flour, sugar, and salt. Make sure there are no lumps in the flour for a smooth batter.

Add the eggs, milk, vanilla extract, and the remaining melted butter to the bowl. Whisk everything together until you have a smooth batter. It should be thin, like pancake batter.

Pour the batter into the prepared baking dish. Then, scatter the pitted cherries evenly over the batter. They will sink a bit as it bakes, which is exactly what you want.

Bake in the preheated oven for 45-50 minutes, or until the clafoutis is puffed up and golden brown. A knife inserted into the center should come out clean.

Let the Cherry Clafoutis cool slightly before serving. Dust with powdered sugar, if desired. This adds a touch of sweetness and makes it look even more appealing.