Butter a shallow dish and sprinkle on a little sugar, add the cherries.
Bring the milk and cream up to the boil with the lemon verbena. Cream the sugar and eggs in a bowl, add the flour, then strain the boiled liquid and whisk in. Pour over the cherries.
Cook in a pre-heated oven at 180°C for 20min.
To make the crumble place the flour and sugar in a bowl, add the butter and work into the flour and sugar. Place on a baking tray and cook for 15min.
To serve cover the top of the clafoutis with the crumble.