Based on a recipe from Gluten Free Girl.
1 ½ C
pitted sour cherries, drained
¾ C half-and-half or heavy cream
Preheat the oven to 350°. Butter a deep dish pie plate or an 8” cast iron skillet.
Put milk, cream, eggs, 1/4C sugar, vanilla, salt, and flours into the blender and blend until smooth.
Pour about ½ C of the batter in the pan and pop in the oven for 10 minutes or so, until set. Remove the pan from the oven, scatter drained cherries and the remaining 1/3 C sugar over the set batter. Top with remaining batter and return to the oven. Bake another 45 minutes. Clafoutis should be set and lightly golden on top. Slice into wedges and serve.