Why You’ll Love This Recipe

I love this recipe because it feels indulgent without being heavy. The custard base is silky and rich, while the pears add natural sweetness and moisture. It’s also incredibly versatile—I can serve it warm with a dusting of powdered sugar or chilled with a dollop of cream. I appreciate that it uses ingredients I usually already have on hand and takes less than an hour from start to finish.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

2 eggs
3 tablespoons sugar
2/3 cup whole milk
1/3 cup all-purpose flour
1 teaspoon vanilla extract
1/2 teaspoon lemon zest
1 pinch salt
2 small-medium ripe pears, peeled, cored, and sliced
1/2 tablespoon butter, to grease skillet

Directions

1. I preheat my oven to 350°F (175°C) and grease a 9-inch skillet or baking dish with butter.

2. In a bowl, I whisk together the eggs and sugar until the mixture turns pale and frothy.

3. I add the milk, flour, vanilla extract, lemon zest, and salt, whisking until smooth and well combined.

4. I arrange the pear slices evenly in the prepared skillet.

5. I pour the batter over the pears, making sure they’re mostly covered.

6. I bake for 35–40 minutes, or until the clafoutis is set and lightly golden on top.

7. I let it cool slightly before serving, and sometimes I dust it with powdered sugar for a finishing touch.

Servings and Timing

This recipe yields 4 servings.
Prep Time: 10 minutes
Cook Time: 35–40 minutes
Total Time: 45–50 minutes

Variations

I like to swap the pears with other fruits such as apples, cherries, or plums for a seasonal twist. If I want extra richness, I replace a bit of the milk with cream. A sprinkle of cinnamon or nutmeg also adds warmth, especially in cooler months. For a citrusy version, I add a bit of orange zest instead of lemon.

Storage/Reheating

I store leftover clafoutis covered in the refrigerator for up to 3 days. To reheat, I warm individual portions in the microwave for about 20–30 seconds or enjoy it cold straight from the fridge. The texture remains tender either way. If I plan to make it ahead, I bake it the night before and let it cool completely before chilling.

FAQs

Can I make this clafoutis with canned pears?

Yes, I can use canned pears, but I make sure to drain them well before adding them to the batter.

Can I make it dairy-free?

Yes, I use almond milk, oat milk, or coconut milk instead of whole milk, though the texture will be slightly lighter.

Why did my clafoutis turn rubbery?

It may have been overbaked. I bake just until the center is set and slightly wobbly.

Can I make this recipe gluten-free?

Absolutely. I substitute the all-purpose flour with a gluten-free 1:1 baking blend.

Should I peel the pears?

I prefer peeling them for a smoother texture, but leaving the skins on works fine too if the pears are tender.

Can I make it ahead of time?

Yes, I bake it a few hours in advance and serve it at room temperature or reheat it slightly before serving.

What type of pears work best?

I like using ripe but firm varieties like Bartlett or Bosc for the best flavor and texture.

How do I know when it’s done baking?

It’s ready when the edges are golden and the center looks set but still jiggles slightly when I shake the pan.

Can I use other sweeteners instead of sugar?

Yes, I sometimes use honey, maple syrup, or coconut sugar for a different flavor.

Can I serve it cold?

Yes, I often serve it chilled from the fridge—it’s refreshing and just as delicious.

Conclusion

This Pear Clafoutis is a simple yet elegant dessert that never fails to impress. I love how it highlights the natural sweetness of pears in a light, custardy base. Whether I serve it warm for brunch or chilled for dessert, it always feels comforting and refined—a perfect example of effortless French baking at its best.