Skip to content

Clafouti (French peasant pear pie)

on November 24, 2010


  • 3/4 cup flour
  • 2/3 cup sugar
  • large eggs
  • 3/4 cup milk
  • butter
  • 3 ripe pears (cut in small pieces)


  1. Preheat oven to 375 degrees
  2. Mix flour, sugar, eggs and milk in mixer until creamy and lump-free.
  3. Butter a pie pan and fill with the cut pears and cover with the custard like mix.
  4. Bake in 375 to 400 degree oven for 30 to 40 minutes.
  5. Other fruits work too like ripe peaches, plums etc.

Want to share your own recipe? Email it to with the subject “Richmond Cooks”. Don’t forget a title, ingredients, directions, serving size, and a little about how the recipe came to you. Bon Apetit!

Richmond Confidential welcomes comments from our readers, but we ask users to keep all discussion civil and on-topic. Comments post automatically without review from our staff, but we reserve the right to delete material that is libelous, a personal attack, or spam. We request that commenters consistently use the same login name. Comments from the same user posted under multiple aliases may be deleted. Richmond Confidential assumes no liability for comments posted to the site and no endorsement is implied; commenters are solely responsible for their own content.

Card image cap
Richmond Confidential

Richmond Confidential is an online news service produced by the UC Berkeley Graduate School of Journalism for, and about, the people of Richmond, California. Our goal is to produce professional and engaging journalism that is useful for the citizens of the city.

Please send news tips to

Latest Posts

Scroll To Top