Julia Child’s Berry Clafoutis


July 5, 2019


Butter for pan

1 - 1/4 cups whole or 2 percent milk

2/3 cup granulated sugar, divided

3 eggs

1 tablespoon vanilla extract

1/8 teaspoon salt

1 cup flour

1 pint (2 generous cups) blackberries or blueberries, rinsed and well drained

Powdered sugar in a shaker


1Heat oven to 350 degrees.

2Lightly butter a medium-size flameproof baking dish at least 1 1/2 inches deep.

3Place the milk, 1/3 cup granulated sugar, eggs, vanilla, salt and flour in a blender. Blend at top speed until smooth and frothy, about 1 minute.

4Pour a 1/4-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.

5Spread berries over the batter and sprinkle on the remaining 1/3 cup granulated sugar.

6Pour on the rest of the batter and smooth with the back of a spoon.

7Place 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.

8Sprinkle with powdered sugar just before serving. (Clafoutis need not be served hot, but should still be warm. It will sink slightly as it cools.)

This recipe can be made with blueberries, raspberries, or other fruit, and you can vary the sugar to taste. From the New York Times.

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