Scrumptious Pear Clafouti

Bonjour! I am taking you to Paris today. Except you won’t need to worry about what to wear, if your passport has expired (has it?!) and no airplanes involved (at least today!)

You are probably looking at this recipe title and thinking Pear Cla-what? Waiiiitttttt—Don’t close this page–KEEP READING. Let me explain…Clafouti to sum up is basically a traditional French baked fruit dessert AND its SUPER DUPER EASY to make. Serve this dessert and you will be a superstar… see, not that scary!

I chose this scrumptious dessert because you NEED to know it (if you do then pat yourself on the head). Its A,B,C, easy as 1,2,3 or simple as do, re, mi ( I  hope you’re singing this song (sorry, not sorry). Its as easy as flying a kite! Well, except it doesn’t get tangled into a giant oak tree in your backyard, kids crying loudly and your husband is forced up a 50 foot ladder …risking his life…Oh its much more simple.

I do recommend you putting on my favorite Pandora “kitchen” station while you bake -Ann Savoy & Her Sleepless Knights. <Disclaimer> You may feel the urge to respond to your children “Oui! Oui!” when asked for a chocolate milk refill…

So you can go fly a tangled tricky kite or come to Paris with me!

Lets Bake!

Prep your station!
You can butter your dish but don’t even try to butter me up…
Sprinkle the 1 tbsp sugar into dish, pat sugar evenly (including sides!)
Just beat it! Beat sugar and eggs until light and fluffy! We like fluffy..FLUFFY!
Add flour and salt!
Toss your cream, milk and vanilla in there (I said TOSS not splash–C’mon keep it together… act like you haven’t made clafouti before..)
Brandy! Somehow this didn’t make it into the bowl and fell into my mouth (kidding…geez guys..what do you think I am? I drank the bottle and kindly saved this tbsp for the recipe.)
Pears in all of their glory…
Cover you eyes kids!!!
Cut in half
Make a V (not for Vendetta) keeping bottom of stem in the middle and cut out
Pull my fing..Pull the stem down and out!
Scoop the seeds out with a melon baller (or a teaspoon but then you can’t say your ballin’)
Slice thinly and evenly
Place into your dish, in 1 layer, fan them out
I am feeling a little wind from your fan–Great job!
Sprinkle cinnamon
Its like the batter version of Niagara Falls..
Bake at 375 for 40-50 minutes until golden brown
Tu l’as fait! (You did it)!


Back to life, back to reality (x3)…The reality that you MADE clafouti…I am proud of you soul 2 soul 🙂

Printable recipe below!


The Guiding Spoon

Scrumptious Pear Clafouti

  • Servings: 8
  • Difficulty: easy
  • Print


Adapted From: Ina Garten Barefoot in Paris


  • 6 tbsp of all-purpose white flour
  • 1/3 cup of sugar + 1 tbsp sugar
  • 1 tbsp of unsalted butter (room temp)
  • dash of cinnamon
  • 3 large eggs
  • 1/2 cup of milk
  • 1 cup of heavy cream
  • 3 tsp of vanilla extract
  • 2 large firm (ripe) Bartlett pears
  • zest from two lemons
  • 2 tbsp of brandy (optional)
  • pinch of salt
  • confectioners sugar

To serve: Sprinkle confectioners sugar on top and serve warm!


  1. Preheat oven to 375
  2. Butter your baking dish including the sides and sprinkle the 1 tbsp of sugar into the dish (patting it on the sides as well)
  3. Beat eggs and remaining granulated sugar together on medium-high speed until light and fluffy. Turn mixer down to low speed and add flour, salt, cream, milk, vanilla, lemon zest and brandy. Once incorporated set dish aside. Let sit for at least 10 minutes.
  4. Peel and slice pears into thin even slices and lay in dish, fanning them out in one layer. Sprinkle with a dash of cinnamon.
  5. Pour batter over top of the pears and bake for 40-50 mins or until golden brown.
  6. Clafouti will rise up and gently rest after cooled, sprinkle with confectioners sugar and serve warm!

Recipe notes & tips:

  1. You can substitute your favorite fruit
  2. When you take the clafouti out of the oven it will be puffed tall. It will settle inside dish once cooled.



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2 thoughts on “Scrumptious Pear Clafouti

  1. Amy, I already love your blog and I just saw this receipe and we love anything pear so I can not wait to try it out!! (Once I find time and make it I will let you know how it turned out) thank you … Anna


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