Julia Child’s Berry Clafoutis

from Julia, Child

This recipe is for a delicately sweet dessert whose elegance should not distract from its ease (it can be made while the rest of dinner is in the oven). Make sure you have fresh berries and serve the result warm. We call for blueberries or blackberries here, but feel free to try it with whatever fruit catches your eye.

Yield: 6 to 8 servings


Butter for pan

1 and ¼ cups whole or 2 percent milk

⅔ cup granulated sugar, divided

3 eggs

1 tablespoon vanilla extract

⅛ teaspoon salt

1 cup flour

2 generous cups blackberries or blueberries, rinsed and well drained

Powdered sugar in a shaker


Heat oven to 350 degrees. Lightly butter a medium-size flameproof baking dish at least 1½ inches deep.

Place the milk, ⅓ cup granulated sugar, eggs, vanilla, salt and flour in a blender. Blend at top speed until smooth and frothy, about 1 minute.

Pour a ¼-inch layer of batter in the baking dish. Turn on a stove burner to low and set dish on top for a minute or two, until a film of batter has set in the bottom of the dish. Remove from heat.

Spread berries over the batter and sprinkle on the remaining ⅓ cup granulated sugar. Pour on the rest of the batter and smooth with the back of a spoon. Place in the center of the oven and bake about 50 minutes, until top is puffed and browned and a tester plunged into its center comes out clean.

Sprinkle with powdered sugar just before serving. (Clafoutis need not be served hot but should still be warm. It will sink slightly as it cools.)

Nada’s Tips & Tricks: This is a great holiday dessert but can be made year around using seasonal fruit. Red berries are perfect for Christmas!

Contents and images used with permission by author Kyo Maclear. https://kyomaclearkids.com/