This is a truly easy dessert--the New York Times says you could make it while the rest of your dinner is in the oven. The batter is mixed up in a blender, and all you really need to do is pit your cherries. When blending the batter, just pulse lightly a few times until everything comes together--don't overmix. Overworking flour causes gluten to form, and you want to keep things as tender as possible in this cake. Fresh cherries are abundant right now, but if you just have the frozen kind, that's fine too. You also likely won't have to go to the trouble of pitting them because the frozen fruit is already pitted. Eggs and milk (or cream) give clafoutis its incredible custard-cake texture. For my vegan version, I used silken tofu and a mixture of flours. I use amaretto for flavoring because I love a hint of boozy flavor in my deserts. But if you'd rather not, use good old almond extract instead. Clafoutis can be served warm or cold. The sooner you cut into it, the more tender it will be, which also means it won't slice as easily while hot. But if you let it cool thoroughly it will slice beautifully. I like to keep mine in the refrigerator for a few hours because it tastes divine cold. You can even serve this clafoutis for a sumptuous breakfast--it's healthy enough and fruity enough to make that jump.