I think clafoutis is a fantastic dessert.  It is fun to say, easy to bake, and endlessly customizable.  Cla-FOO-tee.  See – so fun!  This is basically an eggy pancake batter filled with fruit.  Traditionally, it should be unpitted cherries, this version has pears and a hit of ginger.  Super yum.  The clafoutis recipe works beautifully with almond milk and olive oil to replace the dairy milk and butter, and you can also use a gluten-free baking blend if you want.

  • 1 1/4 cups 2%milk (or whole, whatever you like)
  • 1/3 cup granulated sugar
  • 1 inch chunk ginger, peeled and rough chopped (or 1 1/2 tablespoons grated ginger from the jar)
  • 3 large eggs
  • 1 tablespoon vanilla extract
  • 2 tablespoons melted butter
  • pinch of Kosher salt
  • 1/2 cup flour
  • 3 pears of your choosing, I like ripe Bosc, cut into 4-6 vertical wedges, each
  • 1/3 cup granulated or Demerara sugar for the topping
  1. Preheat the oven to 350*.  Get out a deep dish pie plate or another pretty baking dish.  And a blender, also, let’s make it easy!
  2. Put the milk, ginger and first 1/3 cup of sugar in the blender.  Turn it to high and let it go for about 45 seconds.  Turn the blender off.  Add the eggs, vanilla, butter, salt and flour.  Again on high for about 45 seconds.
  3. Pour the batter into baking dish (you don’t even need to grease it!)  Add the pear wedges in a pattern, if you like, but I tend to scatter them all willy-nilly.  Sprinkle on the second 1/3 cup of sugar and slide the clafoutis into the oven.  Bake until brown and almost firm, 45 minutes or so.  It will be custardy and delicious.
  4. You can serve it right now, or at room temp.  I have also let it cool, refrigerated for a day and then rewarmed in a 250* oven for 20 minutes before serving.  The batter can be made earlier in the day and chilled, then assemble right before you sit down for dinner and bake while you enjoy your meal with your guests!