This classic French dessert has a delightful texture that's somewhere between pudding and a pancake.



Ingredient Checklist


Instructions Checklist
  • Preheat oven to 400 degrees. Butter a 10-inch ceramic tart dish or 9 1/2-inch pie plate. Dust with flour, and tap out excess; set aside. Put cherries in a medium bowl, and cover with boiling water by 1 inch. Let stand until plump, about 10 minutes.

  • Cut pear lengthwise into 1/8-inch-thick slices; fan over bottom of prepared dish. Blend milk, cream, eggs, vanilla, sugar, flour, and salt in a blender until smooth, about 1 minute. Pour batter over pear.

  • Drain cherries; sprinkle over batter. Bake until golden and set, about 25 minutes. Let stand 15 minutes. Cut into wedges.

Cook's Notes

Serve leftovers for breakfast the next morning, hot or cold.

Reviews (3)

96 Ratings
  • 5 star values: 12
  • 4 star values: 20
  • 3 star values: 36
  • 2 star values: 21
  • 1 star values: 7
Rating: 5 stars
I've made this easy, not too sweet dessert many times, and I love it. Making it again for a lunch guest on Tuesday
Rating: Unrated
I've made this recipe many times and it always gets rave reviews from family and friends...I am leaving for the store in a few minutes to buy cream to make one for my daughter and grandaughter tonight!!! I never have any is a wonderful dessert... but make sure your pears are ripe@!
Rating: Unrated
Our leftovers won't be going to waste, but this recipe didn't produce anything that felt very special. I would have preferred it to be a touch sweeter (and I don't like overly sweet desserts). Also, the pear slices were still on the al dente side when the rest of the dish was done. In the spirit of full disclosure, I had never made nor eaten clafouti before, so I wasn't entirely sure what to expect. This wasn't bad, but I probably won't make it again.