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Preheat oven to 350°F (180°C). Butter a 9-inch (23-cm) deep-dish pie plate. Set pie plate on a rimmed baking sheet.
In a blender, combine milk, sugar, flour, eggs, butter, orange zest, vanilla and salt. Blend until smooth, scraping down sides of blender once or twice to release any pockets of flour that may have formed.
Pour enough batter into pie plate to make a layer about ¼ inch (5 mm) thick. Leave remaining batter in blender.
Bake batter in pie plate, uncovered, until it is just set on top, 8 to 10 minutes.
Spoon cherries over partially cooked batter, arranging them evenly in pie plate. Blend remaining batter briefly, then pour evenly over cherries.
Bake, uncovered, until batter is just set in centre (it should still wobble slightly) and clafoutis is puffy and golden, 35 to 40 minutes.
Set pie plate on a wire rack and let clafoutis cool for 15 minutes.
Dust top of clafoutis with icing sugar. Serve, cut into wedges, with softly whipped cream, Greek yogurt or crème fraîche on the side.