Clafoutis (pronounced kla-foo-tee) is a classic French dish that blurs the line between custard and cake — rich yet airy, elegant yet impossibly easy to make. Traditionally baked with cherries, this rustic pudding-like batter adapts beautifully to whatever’s in season, from summer berries to frozen cranberries when fresh fruit is scarce.

But clafoutis isn’t just for dessert. With a few swaps, it transforms into a satisfying savoury dish — somewhere between a frittata and a crustless quiche — perfect for brunch or a light supper. Whether studded with tart cranberries or filled with sausage and rapini, both versions share that irresistible contrast of creamy interior and golden edges. It’s one batter with endless possibilities.