Instructions: Preheat oven to 425 degrees. Place butter in a 10 inch pie plate. Place baking dish in oven to melt butter while making batter.

Combine flour, sugar and salt in a deep bowl. Stir to combine. Add milk, half and half, eggs, Calvados and vanilla. Beat vigorously with a balloon wire whisk or hand-held immersion blender until smooth, yet frothy, 1-2 minutes. Batter will be thin.

With oven mitts, remove baking dish from oven and tilt pan back and forth to coat bottom and sides with the melted butter. Set dish on a folded tea towel while filling. Distribute pear wedges over bottom of hot dish in a single layer and immediately pour in batter.

Return dish to oven and bake 12 minutes, then reduce oven temperature to 350 degrees. Continue baking an additional 35-45 minutes or until puffed and very dark brown (especially around the edges) and a knife inserted into center comes out clean.

Remove from oven and let stand at least 10 minutes. Serve hot, warm or room temperature in fat wedges, with a small pitcher of cold heavy cream on side.

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