Whisk the eggs and granulated sugar together
in a medium bowl until thick. Add the vanilla
and salt. Whisk in the flour; don’t worry if you
see little bits of it in the batter. Beat in half the
milk until combined, then the rest. Refrigerate
the batter until you’re ready to use it.
Coat the inside of a 10-inch cast-iron skillet
with the butter. Pour the cherries into the pan
in a single layer. Leave at room temperature
until you are ready to bake the clafoutis.
If using a gas grill, heat it for medium-high
direct cooking. The grill temperature should be
500° to 600°F; it could mean all the burners
are on medium or medium-low depending
on your particular grill. If using a charcoal
grill, after taking dinner off, add more coals if
necessary and close the lid until you’re ready
to bake.
Pour the batter over the cherries and give the
pan a little shake to even everything out. Put
the pan on the grill directly over the fire. Close
the lid and bake for 7 minutes, then check
on its progress. If the pudding seems to be
browning too fast, turn the heat off under the
pan and turn it up on the other burners for a
gas grill, or move the pan to a cooler part of
the charcoal grill. Continue to bake, checking
every few minutes, until the edge puffs up
and pulls away from the pan and the center is
set, 3 to 12 minutes more, depending on how
hot the fire is. Carefully transfer the pan to a
rack and let cool for a few minutes. Sift a little
confectioners’ sugar over the top, then cut into
wedges or spoon out of the pan and serve.