Like most French country fare, clafoutis are simple to make. But they aren't quite as easy to define. Their name derives from a word meaning "to fill" in the dialect of Limousin, where they were created. Made from a dense, crepe-like batter and fresh cherries (or other stone fruits), clafoutis have a delightfully moist, chewy texture that is something like cake, something like custard. As they bake, the batter forms a golden crust and the cherries burst, forming puddles of thick syrup. Topped with whipped cream, they are an ideal finish for a casual outdoor dinner.