Clafouti. Sounds fancy right? I mean it’s French, so…
How to describe a clafouti? Well, it’s eggy and sweet, slightly reminiscent of a bread pudding. My husband thought it was kind of like a really (really, really) thick crepe. He also wanted to eat the entire thing, which was refreshing, because I’m not usually the greatest at baking sweets.
Also, look at it! So fancy! Just as elegant as a homemade pie.
But, do you want to know something? It’s way easier to make than pie. That old saying “easy as pie”, should really be, “easy as clafouti”. You are going to love this recipe because the hardest part about it is slicing the pears. You don’t even need any fancy equipment, just a bowl, whisk, and a pie plate. Even that last item is optional. Did you know Amber doesn’t own a pie plate? I learned that the hard way when we were hanging out testing this recipe the first time. So we used a 9 inch square baking dish, and you know what? It worked just fine. Now, if I wouldn’t have told her to add an entire teaspoon of salt, it might have tasted fine that time too. For my final version of this recipe I decided to just leave the salt out all together.
Best served warm, so stick it in the oven when dinner starts, and it will be ready when you are. If you want to really show off, lightly dust your clafouti with powdered sugar and serve with a dollop of whipped cream.
