Pear Clafoutis - Food Wishes 

Check out the recipe: www.allrecipes.com/Recipe/275903/Pear-Clafoutis/

"My desire to not have lumps of flour was outweighed by my desire to not have to clean a blender" -- I feel this statement in my soul.

A poka-poka, shaka-shaka, AND a tappa-tappa in one video?!? Chef John, you devil you. 😈

I work in a high end bakery that specializes on these. You dont want lumps of flour because it stops the puffage & crustification of the borders of the clafoutis. When your batter is super smooth and you dont put fruits near the borders of the dish, the sides puff up and get this awesome deep golden brown color. Baking them in smaller and shallow dishes also helps with it.

I love chef John because he approaches cooking in much the same way I do, where I figure out what's necessary and unnecessary through sheer laziness haha.

A touch of sugar just had a new meaning.

I made this yesterday and served it today for my Friendsgiving feast. Made it exactly like Chef John only all I had was self rising flour so that's what I used. I even bought the same pan to make it. Positively the most wonderful dessert I've ever made! My guests were impressed and asked for the recipe. I served it with stabilized whipped cream and a few berries. DECADENT! Thank you Chef John for another heavenly food. I gave you all the credit!

The Ollld Poka Poka The Ollld Shake Shake and The Ollld Tapa Tapa - Chef John's Trinity 😊 Thank You for making the World a Happier and more delicious place ❤️

I swear when I saw the notification it said "Peter Clafoutis", and I'm like, awesome, Chef John has a guest on his show!

A poke-a poke-a, a shake-a shake-a _AND_ a tappa tappa??! Oh, Chef John, you spoil us! Also, you have added the word flognar to my vocabulary. I am now a better person because of you.

Love this with peaches! Mmmmmmmmmm! Serve this one warm with ice cream! Thank you for sharing a part of your day with us!

I love every single one of these videos and now know how to use my freakishly small spoon I got from pampered chef as a hostess gift. And I've made so many summer sausages. I love you Chef John.

Chef, you really are a life coach to many. I never went to school but I did learn everything from my bosses and they did teach me alot about life. But you already know that. Thank you for existing in general and on this platform.

A chef after my own heart, no extra steps or equipment ! Love the Holy trinity 💕

Chef John, thank you for always making me happy. And I will be making this recipe soon!

Very interesting! I've been making variations of Clafoutis for the last 15 years and really enjoyed it. This year, we are inundated with Italian plums so that will be the next variation baked in my kitchen. Thank you, Chef John for your devotion to education.

My stick blender has been a life saver. I often resist the urge to clean a blender, and the stick blender (also called an immersion blender) enables me

A dollop of creme fresh with a sprinkle of cinnamon. Great recipe!! Try it with almond flour if ur really watching ur waistline.

Chef John, you and your cooking style truly are amazing, thank you so much for what you do! Best wishes from Sweden

Always happy to see a video from chef John!

Chef John I always enjoy thank you so much

I made this. Didn't have Pears but I had Apples. The wife and I really enjoyed it. I used only 1/3 cup of sugar though. Watching the waist line.

RED Bartlett pears are the sweetest and prettiest to use, I think. This recipe is so cool! I have pears of all kinds falling on the ground in my orchard of 13 pear trees, and 35 apple varieties, and all kinds of other fruits that ripened earlier in the year; it's Fall right now. Pears are IN!

When the Chef talked about calling the plate in some way to cheer yourself up... that really got into my feelings! Thank you!

Thank you for this recipe! I've been making this for years thanks to your published recipe!

Don't know why, but I've always wanted to make a clafouti, but couldn't be bothered de-stoning the cherries. Thank you for giving this a lovely autumn twist. I will definitely try this! Xx

I want to let you know, chef, that I am officially in my third week of culinary school. You inspired me to make the decision...or at least part of it. I’ve always loved your videos, the recipes, your voice. EVERYTHING. Every time I watched on elf your videos, I would dream of making them in a kitchen of my own and finally finding out what they taste like, recently I made the homemade McRib with the buns,the baby back, and the slaw and I instantly fell in love with everything. I’m not going to exaggerate and say I found my purpose in life but I’m having so much fun cooking and exploring flavors in food and exploring what I’m capable of, I just don’t want to stop. Thank you so much for being such an awesome, RU-vidr, chef, and personality. I don’t know what you’re thinking when reading this if you’re reading it, but I know if I was reading it, I wouldn’t really know how to react, so you don’t have to if you don’t want to, but you’re one of the bigger reasons that started me in this path and I wanted to make sure you knew. Keep making content because you will always have at least one person watching even if the whole world turns away. Thank you.

Wow... The rarely seen poke a poke a, shake a shake a, and tappa tappa back to back to back combo

This recipe is so easy and so very good! Took it to a potluck on the ranch in Terlingua at Jackass Flats tonight, it was gobbled up in no time! Thank you!

😀 This has quickly become one of my absolute favourite cooking channels on RU-vid! Loving your sense of humour and the way you talk. 👍🏻

Honestly, I do not know how many professional chefs watch your videos and complain, but then again, this is the internet. I am a simple home cook, and I watch these videos for inspiration and instruction. I do not make food for kings and queens, I make food for my friends and family. It is astonishing how many Chef John recipes I have made and for a home cook, they all came out perfectly, so "professional" chefs and foodies, go be annoyed and pretentious elsewhere. Chef John, thanks and keep up the good work!

Mmm wow, I can smell the scent OMG😍

Every RU-vidr ever: "These algorithms tho! Muh monetization!" Chef John: "So, I decided to make this recipe because I grew these lovely pears on my new country estate..." XD

I'm just here to give a thumbs up and say that I made those sticky garlic pork chops this evening and they were delicious! Thanks chef John! You the best

I made your cherry clafoutis over the summer when someone brought me a big bag of cherries. It was one of the best things I’ve ever eaten - and I’ve eaten a LOT of good food! I kept the pits in, as you suggested. You were 100% right about that step. The pits gave it this incredible taste and floral aroma that almost impossible to fully describe. It was like almond but it was more than that. Any version of clafoutis that you make, I will try. So, I’m eager to make this pear variation, soon!

Yes, I am learning to cook by watching your videos. I make a carrot cake and it was wonderful

Thank you for this recipe! Made it for breakfast and the family loved it. Your order of operations is the reason for the lumps, not the whisk. Whisk eggs and sugar, then add flour and slowly work in your cream. A

I made this last night: It came out so well, tastes so good!

Made this tonight. OMG it’s good! Will do it again for sure!

I know that would taste so delicious 😋 I love pear desserts

Thanks Chef John, I've been waiting for a recipe like this one! I love pears, but the stuff I usually get here is almost not edible in its raw form. Now I've got an easy and quick way to transform them into something delicious! (Yes, I've done a batch, following the recipe to the letter, and I love it!).

This so autumn 😍😍😍 ❤️ magnifico

I hear "my new country estate" from a chef....I immediately check his subscriber/view counts....and understand right away, that he's earned it. Good for him I say :D

MAGIC as usual!!!

I'm a Foodie, so do Excuse me, while I go make this pear Clafoutis !

I got a bunch of red pears from a pantry recently and I didn’t know what to do with them, used them in this recipe and it came out fantastic, like a pear custard, very nice thanks for this.

was about to say my grandfather wouldve screamed seeing the title (i'm french and he was born and raised in the clafoutis region, his grandfather was a baker so this desert is a serious matter to him) but you even thought about french grandfathers by rectifying with flognarde, impressed

Another classic from chef John. And indeed, saying Flaugnarde 3 times is a magical smile maker. 😉

Can’t wait to hear about your new country house! So excited for you and your wife 😍

Another great video and can not wait to hear more about this mystery country estate. Congratulations!!

Made this last week. My friends really enjoyed it! I can’t eat almonds but it looked so good that I had to make it!

NEW COUNTRY ESTATE?!?! I'm so excited and happy for you!!!! Your garden is going to be huge!!!

Yummy 😋 so easy thank you chef John 🥰💙👋

I swear I wanna meet you once. More than the great poka poka and tappa tappa awesomely amazing dishes is the way the you speak. Love you brother. Bless you sooooooo soooooo much.

I love your videos for sleeping, mainly because I feel like I’m listening to my father or grandfather, or a trusted teacher, and the humor you use is perfect, and learning these recipes is just a plus! Keep doing what you’re doing Chef John!

Yum! I love pears . This tart is screaming for a topping of crème anglaise . Congrats on your new Home Chef John!

Looks excellent!

I made this over the weekend with apples (they looked better than our local pears) and it was awesome. The whole family really liked it.

that looks delish, thanks boss

I *never* use almond extract. That way, I can be sure to smell it if someone's trying to poison me with cyanide. Or at least, I try to convince myself of that.

A spice you've had in your cabinet since before you could swear on TV?????!!!!!!!!!!!!! I love this guy!

Oh yum! Welcome back chef John! Hope you had a good vacation!

this would be a great brunch dish!

This is really delicious!!

This looks great for a not too sweet breakfast - thanks!

Never heard of that but it looks delicious

This preview image looks mighty delicious

I love you Chef John

😄 this looks simple and so tasty!!!

Those pears looked fantastic.

The best easiest French recipe! I love it ❤❤🍐🍐🍐

I love watching your videos. You are hilarious! And you're also a great chef!

Looks like a yummy breakfast.....

my Food Wish is for my favirite pastry the 3 years we lived in Belgium. We called the frangipane. they were individual size tarts. Flaky sweet crust, an almond flavored, soft cake-like middle that also had a bit of a chewiness to it. It had almonds & a light, clear glaze on top. Sometimes apple or pear slices on top.

Congratulations on your new home♥️🙌🏽🙌🏽♥️

Delicious!

Yummmmm

Dude...your videos always make me hungry!

This must be really exciting at your new country estate!

I was convinced before watching that I would soon hear the words, "You are the Doug Flutie of your pear clafoutis." Chef John always keeps me guessing!

Your last suggestion to brush the top with preserves or honey reminded me of the Viennese Apple Pastry my mother would make, brushed with apricot preserves. Sublime.

clafooty is the only way I'll ever say it thanks to your last clafoutis vid

Que rico, me gusta los postres 🤤😋🥧🍐🍐

Good recipe - excellent humor= heavenly combination :)

I am so happy its a new video.

Bravo!

I love the Ole tappa tappa!

It will be a pleasure and a duty to make this pear clafoutis ! 😊

😋 looks good

YUMMMMM!

What a wonderful Fall dessert! Would make a great Thanksgiving dessert too.

Love your channel Chef John!

My great-aunt had a pear tree. I really do miss tree ripened pears.

chef john: "country estate" me: 👀👀👀👀👀 OHHHHHHHH????

I made this with the traditional cherries, and used half & half. It was incredible.

Congrats on your new home! 💜💜💜💜💜💜

Delecious and eazy recipe as usuall

So you remember Bistro Clovis that was on Market on SF? Best clafoutis I have ever eaten. Their individual tarte tatin was pretty spec as well.

Thank you for loving what you do and sharing with us. My pear tree gave me a lot of really nice pears this year, I am going to try this :)

simple things are usually the best .