FranceThe batter is almost identical to crêpe batter — thin, eggy, very liquid. That’s correct. Resist the urge to add more flour; the finished clafoutis should be custardy and soft, not cakey.
For more flavor, toss the pear slices with a tablespoon of brown sugar and a splash of pear brandy (eau de vie) before laying them in the dish. Let them sit for 10 minutes.
Pear Clafoutis
By Sergei Martynov
Clafoutis is a French baked custard that sits somewhere between a flan and a thick pancake. Pears go into the dish raw, the batter gets poured over them, and 45 minutes later you have something that’s set at the edges, just barely wobbly in the center, and smells like a proper French kitchen.
Key Ingredients
What you'll need
Ingredients
- 4
See recipes with medium pearsmedium pears, ripe but firm
i - 100 g
See recipes with all-purpose flourall-purpose flour
i - 100 g
See recipes with caster sugarcaster sugar
i - 3
See recipes with eggseggs, large
i - 250 ml
See recipes with whole milkwhole milk
i - 50 g
See recipes with unsalted butterunsalted butter, for the dish
i - 1 tsp
See recipes with vanilla extractvanilla extract
i - 1 pinch
See recipes with fine saltfine salt
i - 1 tbspSee recipes with icing sugar
icing sugar, for dusting
i
How to make it
Instructions
- 1
Preheat the oven to 180°C (350°F). Use about half the butter to generously grease a ceramic or cast-iron baking dish — something roughly 26–28 cm across.
- 2
Peel the pears, halve them, scoop out the cores with a spoon, and cut into thin slices, about 5 mm thick. Arrange them in a single, slightly overlapping layer across the bottom of the buttered dish.
- 3
Make the batter. Whisk flour, sugar, and salt together in a large bowl. In a separate bowl, beat the eggs with the milk and vanilla extract until smooth. Pour the wet mixture into the flour and whisk until you have a thin, lump-free batter — about the consistency of single cream.
- 4
Pour the batter slowly and evenly over the pears. Dot the remaining butter in small pieces over the surface.
- 5
Bake for 40–50 minutes until the top is deep golden brown, the edges are set and slightly puffed, and the center barely trembles when you shake the dish. A skewer inserted into the center should come out clean.
- 6
Let the clafoutis cool in the dish for at least 15 minutes — it will deflate as it cools, which is normal. Dust generously with icing sugar through a fine sieve and serve warm.
Frequently Asked Questions
Why did my pear clafoutis sink in the middle after baking — is that normal?
Yes, completely normal. Clafoutis is a custard-style bake with a lot of eggs and liquid — it puffs up dramatically in the oven and deflates within minutes of coming out. Test with a skewer: it should come out clean. Give it the full 40–50 minutes.
Can I make gluten-free pear clafoutis — what can I substitute for all-purpose flour?
Yes. A 1:1 gluten-free flour blend works almost identically. Ground almonds (50 g) are a popular swap. Even 2 tablespoons of cornstarch works in a pinch.
How long does pear clafoutis keep and what is the best way to reheat it?
It keeps well in the fridge for up to 3 days. Reheat in the oven at 160°C for about 10 minutes. The microwave makes it rubbery. Cold clafoutis is also good with vanilla ice cream.
What other fruits work in clafoutis besides pears?
The original clafoutis is made with whole, unpitted cherries. Apples should be lightly sautéed in butter first. Plums, apricots, peaches, and blueberries all work well. Avoid very watery fruit.
Do I need to pre-bake the clafoutis base without fruit?
No. The pears go straight onto the buttered dish, the batter goes over the top. If the bottom is underdone, try placing the dish on a preheated baking sheet.
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Comments (1)
I weigh every ingredient for pear clafoutis instead of using cups. Baking is chemistry. An extra tablespoon of medium pears can push this from perfectly balanced to dense and heavy. A $15 scale pays for itself immediately.