Pear Clafoutis

This classic French pear clafoutis is a cozy custard-style dessert made with ripe pears baked in a light, sweet batter. It’s soft, creamy, and beautifully golden — perfect for brunch, dessert, or when you’re craving something comforting and elegant.

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Prep Time 15

Cook Time 40

Total Time 55

Servings: 6 servings

Course: Brunch Treat, Dessert

Cuisine: French

Calories: 250

Ingredients Method Notes

Ingredients

2 –3 ripe pears Bartlett or Bosc, peeled, cored, and sliced thin
3 large eggs
½ cup granulated sugar
1 cup whole milk
½ cup heavy cream
½ cup all-purpose flour
2 tsp vanilla extract
Pinch of salt
1 tbsp butter for greasing the dish
Powdered sugar for dusting on top
Optional Add-ins:
2 tbsp maple syrup for Maple Pear Clafoutis
A handful of blueberries for Blueberry Pear Clafoutis

Method

Step 1: Prep the Pears

Peel, core, and slice your pears into thin wedges. Ripe pears are perfect — they soften beautifully as they bake.

Step 2: Make the Batter

In a blender, combine the eggs, sugar, milk, cream, vanilla, salt, and flour. Blend until the batter is completely smooth. It should be slightly thicker than pancake batter.

Step 3: Prepare the Dish

Butter a 9-inch pie dish or baking pan. Arrange the pear slices evenly on the bottom.

Step 4: Pour and Bake

Pour the batter gently over the pears. Bake at 350°F (175°C) for 35–40 minutes, until the top is golden and the center is just set. It should have a soft wobble when shaken lightly.

Step 5: Cool and Serve

Let it cool for 10–15 minutes. Dust with powdered sugar and serve warm or chilled.

Notes

Slightly overripe pears work best for a soft, custardy texture.
You can use milk only (no cream) for a lighter version.
Serve with whipped cream, vanilla ice cream, or a drizzle of maple syrup.
Clafoutis tastes even better the next day after chilling in the fridge.
Don’t worry if it deflates a bit after baking — that’s totally normal for clafoutis!