1. Prepare Batter and Let it Rest:

• In a medium mixing bowl, combine the room temperature eggs, whole milk, Greek yogurt, granulated sugar, all-purpose flour, sea salt, vanilla extract, and almond extract.
• Whisk these ingredients together just until they are mixed and mostly smooth. A few tiny lumps are okay at this stage; do not over-whisk.
• Add the slightly cooled melted butter and the lemon zest to the batter. Stir gently with a whisk or spatula until thoroughly combined.
• Cover the bowl with plastic wrap and let the batter sit at room temperature for 30 minutes. This resting period allows the flour to fully hydrate, resulting in a more tender clafoutis.

2. Preheat Oven and Prepare Ramekins:

• While the batter rests, preheat your oven to 350°F (175°C).
• Generously grease eight 6-ounce ramekins with butter or cooking spray. Place the greased ramekins on a baking sheet for easier handling.

3. Assemble the Clafoutis:

• Pit your fresh cherries if they are not already pitted. You’ll need about 1 cup.
• After the batter has rested, give it a gentle stir.
• Divide the prepared batter evenly among the eight greased ramekins.
• Scatter a layer of the pitted cherries on top of the batter in each ramekin. Some will sink slightly, which is perfectly fine.

4. Bake:

• Carefully place the baking sheet with the filled ramekins into the preheated oven.
• Bake for 30 to 35 minutes. The clafoutis are done when they are puffed, lightly golden brown around the edges, and the center is just barely set (it should have a slight jiggle but not be liquid). A toothpick inserted near the center should come out mostly clean or with moist crumbs.

5. Cool Slightly and Serve:

• Let the baked Cherry Clafoutis sit in the ramekins on a wire cooling rack for about 10 minutes before serving. They will deflate slightly as they cool, which is normal.
• To serve, dust the warm clafoutis generously with powdered sugar.
• Sprinkle with toasted sliced almonds.
• Serve warm, directly in the ramekins. Enjoy this delightful French treat!