Pear clafouti from Barefoot In Paris: Easy French Food You Can Make At Home (page 186) by Ina Garten

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • KarinaFrancis on July 16, 2022

    My first clafoutis and I’m hooked! The batter came together easily and I let it stand for about 30mins, I guess it’s like pancake batter and holds well for a while. My dish was a little shallower than Ina instructs so I held back a bit of batter lest it overflow but it would have all fit (note for next time)

  • ginger2212 on October 30, 2021

    I love this recipe! The pear brandy is really a nice touch. It hits the perfect sweet note for after dinner. Easy to make too!

  • anya_sf on March 14, 2020

    Really good! My pears were pretty firm but still turned out nice and tender. The filling took about 50 minutes to set. This could probably be made with half-and-half instead of heavy cream.

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