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. Just wondering if the Trader Joe’s brand of almond flour or California’s Natural Delight brand will work with this recipe? I like to give this a try and I have so much almond flour to use up that it seems a waste to go out and buy a different brand to try – thanks so much for any help!

  2. I just tried this for the family dinner meal tonight. It was very good! I used fresh peaches instead of pears. It was so good. Did I repeat myself! It was so good. I know I will have to make it again soon.

  3. I am allergic to tree nuts so could the almond flour be replaced with a different kind of flour? Thanks.

  4. 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!

  5. 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!

  6. 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! :)

  7. 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.

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Recipes » Desserts » Pear Clafoutis