Originating in France, the word clafoutis comes from the verb clafir, meaning “to fill,” referring to the fruit filling the baking dish. As you can see, the fruit-to-batter ratio is high! The clafoutis hails from the Limousin region of France where black cherries are plentiful. Traditionally baked with cherries, pits and all, other fruit is now commonplace. Though officially the other versions are called flaugnarde not clafoutis.