Step 1In a medium bowl, whisk together the milk, eggs, vanilla, flour, salt and 1/3 cup sugar.
Step 2Thoroughly coat an 8- to 10-inch cast iron or other heatproof skillet with salted butter.
Step 3Pour 1/3 of the batter into the prepared skillet and place on a grill or stove-top burner over medium heat. When the batter is almost set, sprinkle over the remaining 1/3 cup sugar and cover with the pitted cherries.
Step 4Pour the remaining custard over the cherries and place the skillet on the grill, covered, over indirect heat (or in a 350-degree oven). Bake until the clafoutis is puffy and golden brown, 30 to 40 minutes.
Step 5Lightly dust with powdered sugar.
Step 6Whip the crème fraîche with the remaining powdered sugar.
Step 7The clafoutis will settle into the pan as it cools and is best served slightly warm or at room temperature with sweetened crème fraîche and edible flowers or fruit.