Pear Clafoutis GF

Pear Clafoutis, the best GF clafoutis I've made to date.
What's different from the peach clafoutis or the blueberry clafoutis?
I used buttermilk and a pinch of baking powder and soda!
It didn't sink down like the others, Yippie!
I've adapted this recipe from Julia Child's recipe.
 Did I improve it? I think so, you be the judge.

We each had two slices it was so delicious.
It had fruit in it so it's good for us, right?
Peel, core, and slice 3 ripe red anjou pears in quarters or smaller.
These were really ripe so I cut larger slices.
Since they were so ripe I put them in the freezer for 10 minutes.
Then I transferred them to the fridge till I was ready to use them.
Preheat your oven to 350 F.

While pears are getting cold, beat 4 large eggs and set aside.

Measure 1-1/4 cups buttermilk, and 2 teaspoons of pure vanilla,
then let wet ingredients get to room temperature.
For the dry ingredients in a separate bowl
measure 1 cup of 1:1 GF flour, 1/3 cup sugar,
1/2 tsp baking powder, 1/2 tsp baking soda,
1/4 tsp of salt, 1tsp cinnamon, 1/2 tsp nutmeg, whisk all together.
Add dry ingredients to wet and stir till just mixed.
Add 4 tablespoons butter to your cast iron frying pan and melt in oven.

When butter is melted remove frying pan from the oven
and swirl around so sides of the pan are coated up 1/3 high.
Careful the pan is very hot.
My pan has a handle on both sides which makes it easier.
You could use a pastry brush to get the sides.
Pour excess butter into batter and stir in quickly.
Pour 1/3 batter into frying pan and bake for 7 minutes.
Again remove pan from oven and place your pears over the batter.

Pour remaining batter over the pears distributing it evenly.
Place in the oven and bake for @45 minutes
till center doesn't jiggle and top is lightly brown.

Remove from oven and let cool for at least half an hour.
Slice it up into pie shaped pieces and enjoy!

Guess what I'm having for breakfast!
Thanks for reading; have any questions, be sure to ask.