A clafouti is a rustic French fruit dessert, typically made with cherries, although other fruits may also be used. The dish originated in Limousin, France and traditionally the cherries were not pitted, supposedly because it adds a hint of almond flavor to the finished dish. The clafouti is baked in a round pan or baking dish, and in some ways resembles a thick pancake studded with fruit. The fruit is placed in the bottom of the baking dish and a pudding-like batter poured over it and then the whole mixture is baked in the oven. The clafouti can be served warm out of the oven or at room temperature. Some cooks even suggest a clafouti as a brunch dish. Accompaniments include powdered sugar, creme fraiche or even ice cream, for a more American twist.
Julia Child may have been among the first to introduce the clafouti to American cooks. Her recipe, which calls for maxing the batter in a blender, is lauded by many food bloggers. Check out this post on making a blueberry clafouti with kids, and this attempt at the traditional Julia recipe.