Clafoutis

I can say now this has become my favorite desert ever. It’s savory, simple to make, and amazingly versatile.

Note: the non-cherry version is actually called flaugnarde.

More about the origins of this desert on Wiki.

Base: 
1 cup flour – (can use a single type of flour, I prefer the bellow mix)
1 tbsp coconut flour
1 tbsp almond flour
1 tbsp plantain flour
remaining up to the cup all purpose flour

psyllium husks
1/2 tsp salt
1/2 cup sugar – brown (can be replaced by white sugar or coconut sugar)
3 eggs – room temperature, if possible
1 cup milk (can use any non-dairy milk as well)
1 tbsp vanilla extract (optional)
Fillings:
1 & 1/2 cup cherries (without the seeds)
1 tbsp sugar (optional)
1 tbsp whiskey (optional) / can be replaced with desert wine
almond slices (optional)
Toppings (optional):
powdered sugar
whipped-cream

Quick Guide: 
Prepare the baking dish/ramekin of your choice – grease it with vegetable oil or butter to ensure is non-stick. Heat the oven at 175°C (315°F)
Mix the fruits with the sugar and alcohol, then put it into the baking dish prepared before. 
Mix all the base ingredients into a mixing-bowl, with a whisk or a mixer, until it reaches the consistency of a pouring thick cream.
Pour the cream slowly over the fruits. Put the almond slices on top of the dish.
Bake it for about 30-35 minutes (note if you forget and leave it for about 1 hour that will result in a more baked composition, still edible/good but not the desired outcome). 
Let it cool in the oven for 10 minutes, then let it cool until set outside the oven (another 10 min). Can be served hot or cold, with whipped-cream or powdered with sugar.

Detailed Guide
1. Prepare baking dish & Heat oven
Choose your baking dish and prepare it so that the desert won’t stick to it – either by using a baking sheet, greasing it with oil/butter, or by simply choosing a non-stick dish. I love working with my silicone one.

Heat the oven at 175°C (315°F).

2. Prepare fruits
When working with cherries, mix them well with the sugar and alcohol and put them in your baking dish.

For other fruits, it will depend on their flavor and sweetness. I worked with figs, and used them straight as they are, no added sugar or anything else.

3. Prepare mix
Mix in one mixing bowl the eggs, flour, milk, psyllium husks, sugar, salt and vanilla extract until it gets to the consistency of a thicker pouring cream (similar to pancakes mix, for instance). Make sure there are no clumps of dried ingredients.

Pour it slowly over the fruits so as not to disturb the even distribution. Tap the baking dish slowly on the table to make the composition sit evenly.

Sprinkle the almond slices on top of the entire composition.

4. Baking and serving
Put the dish in the heated oven and bake for 30-35 minutes. Let it sit in the oven to rest for another 10 min before removing and let it cool for another 10-15 minutes at room temperature.

Powder with sugar or serve with additional whipped-cream (recipe not included here).

Variations
I’ve tried a couple of variations: cherries, figs, sour – cherries and blueberries.You can also play around a bit with the quantity of fruits (note that the composition should still be enough to cover the fruits slightly).