Preheat the oven to 375 degrees Fahrenheit. Prepare an oven proof baking dish by coating the bottom with the melted butter. I like to use a deep dish pie plate or casserole dish. Sprinkle 1 Tablespoon of granulated sugar over the melted butter. Set aside.
In a large bowl, mix the eggs and granulated sugar until light and fluffy, approximately 3-4 minutes. You can also use a blender with delicious and airy results. I most often reach for my blender as I can blend the ingredients as I am peeling and slicing the pears. Add the vanilla, sea salt, brandy, heavy cream, and half and half and mix to blend. Add the flour and mix briefly just until smooth.
Peel and core the ripe pears. Slice the pears and arrange the slices in a single layer in the bottom of the prepared casserole dish. Pour the batter over the sliced pears, distributing evenly. Place the baking dish on a baking sheet to catch anything that might bubble over while baking.
Bake the clafoutis in the preheated oven for 35 to 40 minutes, until the custard is firm and golden brown. When fully baked, the center will be set and a paring knife inserted into the center will come out clean.
Remove the clafoutis from the oven and allow to cool slightly before topping with sifted powdered sugar. Serve warm or at room temperature.