Fresh Pear Clafouti

Fresh Pear Clafouti       Serves 6 – 8

Stir together:

  • 2 cups complete buttermilk pancake mix
  • 1/2 tsp. baking soda
  • 1/2 tsp. baking powderpear_clafoutis-575x341

Stir together:

  • 1 cup half & half (or 1 c.whole milk + 2 tbsp. melted butter)
  • 1 cup buttermilk
  •  1 beaten egg
  • 2 large barely ripe D’anjou Pears, cored and sliced  in wedges.
  • 3 tbsp. dark brown sugar
  • 1tbs. fresh squeezed lemon juice
  • 1 tbs. good vanilla
  1. Add wet ingredients to dry ingredients and mix well (300 strokes with a wooden spoon)
  2. Heat a 12″ cast iron skills with 2 tbsp. butter and 2 tbsp. extra-virgin olive oil over a medium low heat until butter melts and blends with evoo.
  3. Pour 2/3 clafoutis batter into the hot skillet.
  4. Arrange brown sugar coated pear slices in a pretty pattern around the batter layer
  5. Pour remaining batter in a spiral pattern over the fruit
  6. Remove to preheated 350° F oven and bake for 30- 35 minutes until cake is golden brown on top and set over fruit.
  7. Remove from oven, cool for 10 minutes in pan, then invert over a suitable serving plate.
  8. Serve with whipped cream, a sprinkle of cinnamon and strong coffee.
This entry was posted in Cake, Cookbook, Diabetic Alternatives, EASY, Free Recipes, Light & Healthy, Quick -Easy, Recipe of the Day, Spring Dessert, Summer Desserts, Taste Proven Recipes, What's for Dinner? Yum!. Bookmark the permalink.

Leave a Reply