Cherry-Ginger Clafoutis | Williams Sonoma

Ingredients

• 1 1/4 lb. (625 g) fresh cherries, pitted, or 1 lb. (500 g) frozen cherries, thawed and drained
• 3/4 cup (6 oz./185 g) sugar
• 1 Tbs. peeled and grated fresh ginger
• 1 cup (8 fl. oz./250 ml) heavy cream
• 3 eggs
• 2 tsp. vanilla extract
• 2 Tbs. unsalted butter, melted
• 1/4 cup (1 oz./30 g) buckwheat flour
• 1/4 cup (1 1/2 oz./45 g) all-purpose flour
• 1/2 tsp. kosher salt
• Confectioners’ sugar for dusting