Butter a 9-inch deep-dish pie plate or round cake pan with 1 teaspoon of butter and sprinkle it with sugar, tilting the pan to coat the bottom and sides. Alternatively, butter eight shallow crème brûlée dishes with 2 teaspoons of butter, sprinkle them with sugar, and place them on one or two baking sheets.
In a large bowl, whisk the eggs for about 30 seconds, until slightly fluffy. Add the flour, sugar, and salt and whisk gently until smooth. Gradually whisk in the creme fraiche or heavy cream and anise-flavored liqueur (or other alcohol). Set aside at room temperature, covered with a dish towel, for 30 minutes: this will relax the gluten in the flour and produce a more tender result.
Meanwhile, pit the cherries using a cherry pitter or small paring knife. (Or leave them intact, as in the traditional version.) Place them in the prepared baking dish(es), where they should fit snugly in one layer.
Preheat the oven to 350℉ (180℃).
Pour the batter over the cherries and transfer the dish(es) to the oven. If making one large clafoutis, bake for 35-40 minutes. In individual dishes, the clafoutis will take 20-25 minutes to cook. The clafoutis should be browned around the edges, with a few brown spots in the middle, and a toothpick inserted in the center should come out clean. Do not be surprised if the clafoutis puffs up beautifully in the oven and falls as it cools: this is normal, and any wonkiness is part of its charm.
Serve warm, preferably, or at room temperature, sprinkled with a little confections' sugar. Refrigerate leftovers. I
