This gluten-free clafoutis is a simple, rustic French dessert filled with fresh pears baked in a tender custard.
This past weekend I had a sudden yearning for clafoutis, the classic dessert that every French grandmother has in her repertoire.
Clafoutis is one of those rustic desserts that defies classification. Imagine a cross between, a Dutch baby pancake, and a flan, studded with seasonal fruit. The combination of warm juicy fruit in a silky baked custard base is a pretty irresistible one. It’s a simple, unpretentious dessert, but one that’s guaranteed to please.
A classic throughout France, originally hailing from the Limousin region, clafoutis is thankfully also delightfully easy to make. Like making pancakes, all you need are a few basic ingredients for the batter and some ripe fruit.
I’m using pears for this gluten-free clafoutis because they’re in season now and their delicate flavor pairs so nicely with the almond and vanilla flavored custard but you could also use the more traditional cherries (even frozen work fine, just thaw and drain them first.)
Flognarde vs Clafoutis:
Now traditionally, versions made with anything other than cherries were referred to as flognarde instead of clafoutis (so you might still see that from time to time), but nowadays the term clafoutis has come to encompass all versions sweet and even savory so that’s what I’m calling mine.
How to make a clafoutis:
Whatever you choose to call it, the real joy of this charmingly rustic dessert is how simple it is to make.
Quickly whisk or blend together your batter, pour it over a pile of thinly sliced pears and into the oven it all goes.
As it bakes it will puff and brown around the edges but remain soft and creamy on the inside. You can serve it warm from the oven for dessert, at room temperature for brunch or even cold from the fridge the next day for breakfast.
It’s a sweet , cozy and comforting treat.
More French desserts:
Gluten-Free Clafoutis
This gluten-free clafoutis is a simple, rustic French dessert filled with fresh pears baked in a tender custard.
Ingredients
- Coconut oil for baking dish
- 3 medium pears, peeled, cored and thinly sliced
- 1 teaspoon fresh lemon juice
- 1 cup/240g coconut milk
- 3 large eggs
- 1 teaspoon pure vanilla extract
- 1 Tablespoon Poire Williams pear brandy (optional)
- ¼ cup + 2 Tablespoons/90ml light colored honey
- ½ cup + 1 Tablespoon/63g almond flour
- ¼ cup + 2 Tablespoons /48g arrowroot flour
- Pinch of fine sea salt
Instructions
- Preheat oven to 35o degrees F. Grease a 9-inch ceramic tart dish or pie plate with coconut oil; set aside.
- Gently toss sliced pears with lemon juice and layer evenly on the bottom of prepared dish.
- Blend coconut milk, eggs, vanilla, pear brandy, honey, almond flour, arrowroot and salt in a blender until smooth, about 1 minute. The mixture will be thin, like crêpe batter.
- Pour batter evenly over pears. Bake until golden and set, about 35-40 minutes.
- Serve warm or at room temperature.
Nutrition Information:
Yield:
8Serving Size:
1Amount Per Serving: Calories: 269Total Fat: 14gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 70mgSodium: 49mgCarbohydrates: 32gFiber: 3gSugar: 20gProtein: 5g
Nutritional information for recipes contained on this website, such as calories, fat, carbs, etc. are only estimates and are not guaranteed to be accurate.
(This post originally appeared on Dec 14, 2011 and has been updated along with both the photos and recipe.)
Sylvie Shirazi is the recipe developer and food photographer behind Gourmande in the Kitchen. For the last 10 years she's been making eating more healthfully easy and accessible with gluten-free, grain-free, paleo and vegan recipes that are free from processed ingredients.
Ann says
Looks DELICIOUS!! And I LOVE the ingredients!! So glad I found your site --not to mention your photography is AMAZING!! Thank you!!
Mark says
I guess I have made a clafouti before: I sort of made
it up, didn't really have a recipe or even know a pro-
cess. I just did a custard with eggs, cream, sugar, a
little salt, a bit of flour, a little vanilla. I put
it in a buttered metal loaf pan with lots of thinly
sliced Italian sour plums, and then baked it in the
oven, sitting in a glass casserole dish filled with
boiling water about half way up. I let it cool quite
a bit, then stuck it in the refrigerator for a
couple of hours. It was really good. Is that a
clafouti? Like I said: I thought I had made it up,
when I did it this last August. (I guess there's not
a lot really new in the World). Maybe I have French
grandmother genes.. Merry Xmas! Mark
Sylvie says
It sure sounds like one, although clafoutis aren't generally baked in a water bath. Merry Christmas to you as well!
MikeVFMK says
Sylvie, this is my type of recipe! Love all pear desserts and this one looks lovely. Beautiful shots too!
Feast on the Cheap says
Your pix are always so amazing
Sally - My Custard Pie says
A rose by any other name.... One of my favourite desserts - I love the sound of the pear addition. Have a great festive season.
Lisa H says
I have to have a go at baking clafoutis... Looks so good
Love all your photos.... 😀
Merry Christmas Sylvie n Have a wonderful 2012
Cristina, from Buenos Aires to Paris says
Your pears look like chicks in a nest..I love them!!
Happy Christmas, Sylvie!