Preheat the oven to 350°F (175°C).

Butter a 9.5-inch (24 cm) baking dish thoroughly and set aside.

Melt half of the butter (about 30 g) in a small saucepan, then remove from the heat and let it cool slightly.

If using fresh cherries, wash them, remove the stems and optionally pit them.

In a mixing bowl, whisk the eggs with the sugar and a pinch of salt until the mixture is smooth and homogeneous.

Sift the flour into the egg mixture and mix until the batter is free of lumps.

Stir the cooled melted butter and the milk into the batter until fully incorporated.

Arrange the cherries evenly in the prepared baking dish, then pour the batter over them.

Scatter small pieces of the remaining butter across the top (use less if desired).

Bake for about 45 minutes, until the custard is set in the center and the top is lightly golden.

Remove from the oven and immediately sprinkle the vanilla cane sugar evenly over the hot clafoutis.

Allow to cool to room temperature or chill before serving, according to your preference.