Pear Clafoutis

Can you say Clafoutis? I think my older son loves to make this pear clafoutis recipe with me, just so he can say the word clafoutis over and over again.

While I make the batter, he peels the pears, slices them and then takes the peeler and carefully extracts any remaining seeds from the slices. So much love, care and respect for the food he prepares. All the while happily chanting, “clafoutis! clafoutis! clafoutis!” Here it is.

Pear Clafoutis

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Servings 8



  • In a medium bowl, whisk together eggs, honey, cream, butter, and vanilla
  • In a small bowl, stir together almond flour, cinnamon, and salt
  • Whisk dry ingredients into wet until smooth
  • Arrange pears in a circle on the bottom of tart pan, then pour mixture over pears
  • Bake at 325°F for 45-55 minutes, until clafoutis is set in the center and top is golden
  • Cool and serve
Prep Time 15 mins
Cook Time 45 mins
Total Time 1 hr
Tried this recipe?Mention @elanaspantry or tag #elanaspantry!

“As the clafoutis cooks, the fruit that sat at the bottom will rise up as the batter surrounds the berries. The fruit will also soften and release its wonderful juices into the batter, infusing it with wonderful, bright flavor. The end result is a beautiful, golden dessert. Its consistency will lie somewhere between a custard and a cake,” according to chef extraordinaire Eric Ripert.

Here are some of my other healthy dessert recipes:


56 responses to “Pear Clafoutis”

  1. I’ve never eaten clafoutis before so I had no idea what to expect. Based on Megan’s early comment using canned coconut milk, I used the coconut milk instead of both the cream and the butter. I also added some lemon essential oil (Young Living which is safe for ingesting) because I love lemon flavor with pear. It tastes fabulous!

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Recipes » Desserts » Pear Clafoutis