Clafoutis with Cherry and Vanilla

Lay the cherries in a single layer at the bottom of the baking dish, sprinkle with 50 grams of sugar, and let sit for half an hour.

Meanwhile, sift the flour, add a pinch of salt, a little vanillin, the zest of one lemon, and the remaining sugar. Mix, make a well in the center, and pour in the beaten eggs. Mix the flour with the eggs until smooth, then with sour cream, and finally with milk.

Pour the batter over the berries and place in a preheated oven at 180 degrees for thirty-five to forty minutes. The surface of the clafoutis should brown and rise.