6 servings (serving size: 1 wedge)

"Clafouti" (originally spelled "clafoutis") is a classic French dessert traditionally made with black cherries. This variation swaps the cherries for cubed, peeled pears, making it a wonderful fall dessert choice.

How to Make It

Step 1

Preheat oven to 375°.

Step 2

Coat a 10-inch deep-dish pie plate with cooking spray, and dust plate with 1 teaspoon flour. Arrange the pear cubes in the bottom of prepared dish, and set aside.

Step 3

Combine 3/4 cup flour, salt, and nutmeg in a bowl. Gradually add 1 cup milk, stirring with a whisk until well-blended. Add 1 cup milk, eggs, sugar, and vanilla extract, stirring until smooth. Pour batter over pear cubes. Bake mixture at 375° for 35 minutes or until set.

Chef's Notes

The keys to a successful clafouti (cla-foo-TEE) are minimal use of flour and a hot oven in which to cook it quickly. As one of the national desserts of France, it's quite versatile.

Ratings & Reviews

Caygee's Review

October 06, 2012
Lovely, velvety custard.

DocDoolittle's Review

May 19, 2013
This is the second time I have made this recipe. It is delicious. The only problem I have is that I have to bake it for so, so long. I've double-checked the quantities of the ingredients. I did not mess up - same as last time. But I am baking it for over an hour to get it to just barely set. Wish I knew what I was doing wrong.

TaniaMelania's Review

January 13, 2010
While I did not find this recipe as tasty (the texture was also a bit different) as a traditional, full-fat clafouti, I do think that it is definitely a great light alternative! I included nectarines alongside the pears and added some cinnamon - yummy!

ChereF's Review

December 23, 2012
Easy and delicious custard pie. Soft, velvety texture. I'll be using it as a special breakfast dish. Can't wait to swap out the fruit and try some mix and match! Update1: blueberries and mango rocks! Update2: I'm using 1c milk and 1c yogurt - makes a more solid pie. I've swapped the 2c fruit and spices for 2c leftovers - chicken&veggies w/ basil, ham&hash browns, etc. Easy way to use up leftovers and make them "new".

Really delicious

July 15, 2015
This clafoutis tastes so bright and clean. I much prefer it to the heavy, overly sugary and egg-filled classic version. I substituted beautiful summer peaches for pears and cardamon for nutmeg. We loved it.  I cut this by 1/3 (there are just two of us at home) and used one peach with a few frozen cherries, but I would definitely make this for company.  The peach and cherry combination was great. Like other reviewers, I found that the timing was not sufficient. Mine took an extra twenty minutes, even though it was smaller.