Published by Stewart, Tabori & Chang
A clafoutis uses a runny version of Belgian waffle batter as a matrix for fruit—classically, cherries—but you can make it with anything sweet. Few fruits would be more appealing in this than ripe pears. When making this recipe, use more pear than you think you’ll need. And while the pan will seem to contain too much batter, go with it–it won’t run over.
Total Timeunder 1 hour
Make Ahead RecipeYes
OccasionBuffet, Casual Dinner Party, Family Get-together
Mealbreakfast, dinner, tea
Taste and Texturefruity, light, sweet
Type of Dishdessert
- 1 Tbsp. butter, softened
- 4 eggs, separated
- 2/3 cup sugar
- 1 cup buttermilk
- 1 Tbsp. vanilla extract
- 1 tsp. almond extract
- ¼ tsp. cinnamon
- ¾ cup self-rising flour
- Pinch of cream of tartar
- 3-4 ripe pears, peeled, cored, and cut into small chunks
Preheat the oven to 400 degrees. Generously butter a 10-inch cake pan and set aside.
Use an electric mixer to beat the egg yolks and sugar together until thick and pale yellow. Add the buttermilk, vanilla and almond extracts, and cinnamon, and beat until well mixed.
Add the flour and stir with a kitchen fork, leaving small lumps in the batter.
In a clean bowl with clean beaters, beat the egg whites and the cream of tartar until soft peaks form. Fold the beaten whites into the batter. Do not overmix–streaks are okay.
Scatter the pears into the prepared pan and pour in the batter. Bake for 8 minutes, then lower the oven to 325 degrees and continue baking for another 20 minutes. The clafoutis is ready when barely browned on the top. (It can also be refrigerated for a great breakfast.)
2006 Tom Fitzmorris