Preheat oven to 350.
Wash cherries and pull off any stems.
In a blender or food processor, combine the milk, sugars, eggs, vanilla, salt and flour.
Process until homogenous.
Pour cherries into a 9″ cast iron skillet or 8-cup baking dish.
Gently pour the batter into the dish. Don’t worry if the batter is deeper than the circumference of the cherries, they’ll float.
Bake for 45 minutes to an hour until the clafoutis is browned and slightly puffed.
Allow to cool, sprinkle with powdered sugar and serve.