Pear Clafoutis

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
Serves: 8
  1. Butter a 9.5-inch ceramic tart pan
  2. In a medium bowl, whisk together eggs, honey, cream, butter, and vanilla
  3. In a small bowl, stir together almond flour, cinnamon, and salt
  4. Whisk dry ingredients into wet until smooth
  5. Arrange pears in a circle on the bottom of tart pan, then pour mixture over pears
  6. Bake at 325° for 45-55 minutes, until clafoutis is set in the center and top is golden
  7. Cool and serve

“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:


  1. Amy says

    This looks so good! Planning on trying it for when we have company over this week. Does anyone know if it can be prepared ahead of time and then popped in the oven? I am new to baking!

  2. Clemma says

    Just saw this one, I have an excess of Colorado peaches right now…I’m doing this with peaches tonight. Just popped Chicken with cauliflower and olives into the fridge to marinate. Love your recipes! With a nice green salad we will have a feast!

  3. Andrea Smith says

    This is amazing! I just made it for the third time (for Thanksgiving). The first time was for my DH’s birthday. We are on GAPS too, so we substituted honey, coconut milk, coconut oil and twice made it with apples. We even used coconut flour once just less, only 2-3 tablespoons, as it is a totally different kind of flour.

    I hate it when people change recipes completely and then critique it, but I just want to say, thanks for making a totally versatile recipe that people can adjust according to their dietary needs. This one’s a winner and I am sure will be made again and again in our house–hopefully one day with dairy!

    Oh, and you need to video your son saying the name of this dish, because I am sure I am saying it wrong! :)

  4. Michelle says

    I just made this last night to bring into my co-workers for a staff meeting. I had so much making this as it was my first attempt at making something gluten free. I substituted the butter with earth balance and the heavy cream with coconut milk creamer so I also made it dairy free. I sprinkled a few blueberries on top of the pears as well. My house smelled divine as it was baking.

  5. LeAndra H. says

    Hey guys! Loved this recipe. I’ve been on Low-Carb (Atkins) for 4 months now and dropped 18 lbs, but I still get really bad sweet cravings.. at only 10g of Carbs per serving when using Maltitol Syrup in replacement of Agave Nectar, it’s a belly pleaser!! For those looking to substitute Maltitol for Agave.. the conversion ratio should be: instead of 1/3 cup of Agave use 3/4 of a cup of Maltitol. VERY DELISH!! I will make it again… and again… and again… Might even try it with apples.. OR PEACHES… now I’m getting fancy ;)

    Elana… you TRULY are the best :)

  6. Cindy says

    This is a wonderful dish it wasss soooo good I made it for a group that does not watch what they eat…They loved it, my son and I loved it. I am helping my parents to change their eating habits also and they loved it so it was eaten quickly..I looked for your book at one Whole Foods Market while I was in Denver on Sunday but they didn’t have it so I guess I’ll have to order it online as I live in a small town….I want to thank you for sharing your recipes so we can use them…I will be cooking a lifetime with you, thank you….Cindy

  7. Sarah Smith says

    I was looking around for a grain-free clafoutis recipe, and was excited when I found this recipe because any recipe that starts with a stick of butter and heavy cream must be good. Since it is apple season here in southern New Mexico, I substituted apples for the pears. Since we’re on the GAPS diet, I also substituted local honey for the agave nectar and a mixture of creme fraiche and creamy greek yogurt for the heavy cream. The results were delicious! My husband and 3-year old daughter loved it too. What a delicious breakfast, and not too sweet. Thanks!!

  8. Emily says

    I love this recipe! I’m wondering if you know of a clafoutis recipe that is egg-free (my daughter has an allergy to wheat, dairy and egg).

    Thanks so much, Emily

  9. ~M says

    This looks so good with the pears! Do you have a dairy-free version, perhaps using coconut milk and coconut oil? Thanks!

  10. says

    I made this dish for a small gathering today, and they all thought it was delicious. Just as a note–I had a 8-inch tart pan and a 10-inch tart pan, but not a 9-inch. I used the 8-inch pan and reserved a small amount of the batter; it worked fine.

    • Beverly says

      I just made this and it seems to have way too much butter. I ended up with butter spilling over onto the bottom of my oven…is the butter amount correct? 1/2c ?

      • Elana says

        Hi Beverly, yes, that is the correct amount of butter. Which brand of almond flour did you use? It’s likely that this is the issue, as some brands don’t work in my recipes. Happy to help you troubleshoot this :-)

  11. says

    This looks so gorgeous (as usual). I just made a clafouti and wanted to see what else was out there. I used almond flour too and it gave the clafouti a great flavor.

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