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5 from 1 vote

Clafouti à la Bardot

I'm not exactly sure what Brigitte Bardot’s homemade clafouti recipe entails, but my take on this classic French dessert reminds me of BB, and transports me to Paris every time I make it!
Prep Time20 mins
Cook Time31 mins
Total Time51 mins
Servings: 5


  • 3 Tbsp turbinado sugar
  • 3 eggs, room temperature
  • ½ cup sugar
  • 1/3 cup flour
  • 1/3 cup + 1 Tbsp almond flour
  • 1 cup milk or cream
  • 2 Tbsp butter, melted
  • ½ tsp salt
  • 1 tsp vanilla extract
  • 1 tsp vanilla bean paste, or one additional tsp vanilla extract
  • 1 tsp lemon zest, plus a little more for garnish
  • 2 large pears, peeled, cored, and thinly sliced
  • Powdered sugar, for garnish


Prepare the baking dish(s)

  • Oil your baking dish, then press the turbinado sugar granules into the bottom of the dish and up the sides. (I use an 8x8 inch cast iron skillet, and a 5x5 inch small pie dish, but any 8x8 inch baking dish or 9x9 in baking dish will work. Just use whatever you have!) Set aside.

Beat the eggs and sugar

  • With a stand or handheld mixer, beat the eggs on medium speed until the yokes break and come together. Without stopping the mixer, slowly add in the sugar. Beat until the eggs and sugar have formed a light and fluffy mixture, about 3 minutes.

Add the other batter ingredients

  • Again without stopping the mixer, slowly add in the flour, followed by the almond flour.
  • Once fully incorporated, add in the melted butter, cream/milk, vanilla extract, vanilla bean paste (if using), salt, and lemon zest. Keep mixing until everything has incorporated, and you have a smooth, fluffy custard batter.
  • Let the batter sit for about 10 minutes while you get the pears ready!

Prepare the pears

  • Peel, core, and slice the pears. Then arrange them evenly in the bottom of your baking dish.

Pour the custard over the top and bake!

  • Pour the custard batter over the pears. Leave at least ½ inch of space at the top of your baking dish to allow the clafouti to rise in the oven without spilling over the edge of your dish.
  • Bake at 375 degrees until the top of the clafouti has turned golden and is firm, but still has a little, well, jiggle to it. Cooking times will vary depending on the baking dish(s) you use. See "What I do" that follows directly.

What I do

  • I like to bake this clafouti in an 8x8 inch cast iron skillet and a 5x5 inch pie dish. (There's a little bit of extra batter if you use an 8x8 inch baking dish, so a small pie dish or ramekin is perfect for that remaining batter!)
  • I put both baking dishes in the oven at the same time.
  • Bake the mini pie dish for 24 minutes, then remove it from the oven, and let the 8x8 inch baking dish keep baking.
  • Bake the 8x8 inch dish for a total of 31 minutes.
  • You may use a 9x9 inch baking dish instead, or even use little ramekins, just remember to adjust your cooking time accordingly. Either of these options will require less time in the oven. Probably start with 20-25 min and go from there.)

Garnish and enjoy!

  • Remove the clafouti from the oven and garnish with powdered sugar, followed by a little bit of lemon zest, if desired.
  • Serve the clafouti warm, at room temperature, or even cold! I love this completely French dessert at all temperatures.


This recipe can very easily be made gluten free by subbing the flour with your favorite gluten free flour blend.
This recipe can be made diary-free by using your favorite vegan butter and dairy-free milk.
(I’m working on a way to sub out the eggs so this clafouti can be vegan as well! Stay tuned!)
I recommend setting your eggs out at least one hour, but no more than two hours, before making this clafouti.  That way your eggs will be at room temperature, which will allow them to more easily get light and fluffy in the batter.
This is a super easy recipe, but once you turn that mixer on, things move fast!  I recommend having each ingredient pre-measured out, so when the time comes to add each ingredient to the batter, you don't have to stop and think about anything.