Julia Child’s Clafoutis

Click here for a PDF of this recipe without photos.

My friend Virginia Fox makes the best clafoutis that I’ve ever had, but since I didn’t have her recipe on-hand, I decided to go with the next best thing.

Recipe adapted from Mastering the Art of French Cooking by Julia Child

  • 1 ¼ cups whole milk
  • 1/3 cup sugar
  • 3 eggs
  • 1 Tb Vanilla
  • 1/8 tsp salt
  • ½ cup flour
  • 3 cups sweet cherries, pitted
  • 1/3 cup sugar
  • Powdered sugar

Preheat oven to 350.

Place milk, 1/3 cup sugar, eggs, vanilla, salt, and flour in a blender.  Mix at top speed for one minute.

Lightly butter a 7- or 8-cup baking dish or deep pie plate.  Pour about ¼” of batter in the bottom.  Place in the oven until the batter is set – about 5 minutes.

Remove from oven and spread cherries evenly over the batter.  Sprinkle the cherries with the remaining 1/3 cup of sugar.

Cover with the remaining batter.

Smooth the surface and return to the oven for 1 hour.

Remove from the oven.  Allow to cool slightly, sprinkle the top with powdered sugar, and serve warm.

2 Responses to “Julia Child’s Clafoutis”

  1. 1 Benge Jeff August 15, 2012 at 5:47 AM

    Can you write that on your email?? Are there no filters?

  2. 2 Jess September 20, 2012 at 7:54 AM

    I just watched Julie & Julia last Sunday and adored it. Makes me want to try some of her French recipes.

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