I thought he was joking---the word sounds like a Dr. Seuss musical instrument, or some kind of STD. I said I'd never even heard of clafoutis before. "Really?" he replied, in a tone that made me feel as though I had just admitted I had never seen a radish---or maybe that was just my own sensitivity. At any rate, since my iPad was close at hand, I did a quick search and soon entered the world of French custard fruit tarts.
The word "clafoutis" (usually spelled without the final "s" in English) comes from a French dialect word clafir, meaning "to fill up." I suspect that comes from the ridiculously easy method of preparation: you line a baking dish with fresh fruit, fill the dish with a eggy batter, and put it in a hot oven. As with most ethnic dishes, there are endless variations on the proportion of flour to liquid, the number of eggs involved, and just how much sugar is required. It's traditionally made with cherries (with the pits left in, no less!) but I have a suspicion I'll be experimenting with all sorts of fruit before this culinary excursion is over.
(I freely admit that a clafoutis is not by any stretch of imagination to be considered "bread" so strict Breadheads should feel free to tune out for awhile. Maybe you could check out my Pinterest boards.)