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Julia Child’s Berry Clafoutis

  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
1

Heat oven to 350 degrees.

2

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

3

Place 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.

4

Pour 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.

5

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

6

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

7

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.

8

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.)