Clafoutis (kla-foo-tee) is a cross between a flan and a soufflé with batter similar to that of crepes. Clafoutis is a rustic breakfast/brunch food that hails from France and the traditional recipe calls for fresh cherries but you can add whatever fruit you like.
I bought Forelle pears last week and they were taking the longest time to ripen. Pear clafoutis is a cinch to make and most households have the ingredients already on hand. You don’t need a fancy dish either! One thing to remember, though, if you use berries that are tart to begin with, you’ll need to add sugar to sweeten it to your liking.
Serves 4 to 6
inspired by Joy of Baking
3 to 4 pears, peeled, cored and sliced
1/2 cup flour
1/4 teaspoon salt
3 large eggs
2 tablespoons white sugar
3/4 cup milk
1 tablespoon melted butter
1/2 teaspoon pure vanilla extract
2) In a bowl add flour, salt, eggs, sugar, milk, melted butter, and vanilla extract. Using a whisk, combine until batter is smooth.
3) Butter a 9-inch heavy ovenproof skillet (at least 1 1/2-inches deep), dust with granulated sugar and add sliced pears (in a single layer). Pour batter over the pears and bake for about 18-20 minutes or until the clafoutis is puffed, set, and golden brown around the edges.
4) Serve immediately with a dusting of icing (confectioners) sugar or softly whipped cream or vanilla ice cream.
The Culinary Chase’s Note: Do not open the oven door until the end of the baking time or the clafoutis may collapse. Oh and don’t worry, the clafoutis will deflate a little as it cools. Try it cold…it makes for a lovely breakfast treat. Enjoy!