Name: Julia Child’s Berry Clafoutis Recipe
Prep time: 10 min
Cook time: 50 min
Total time: 1 h
Cuisine: French
Ingredients: Butter for greasing the pan; 1 and 1/4 cups whole or 2% milk; 2/3 cup granulated sugar, divided; 3 eggs; 1 tablespoon vanilla extract; 1/8 teaspoon salt; 1 cup all-purpose flour; 1 pint (about 2 generous cups) blackberries or blueberries, rinsed and well drained; Powdered sugar for dusting

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Introduction

Julia Child’s Berry Clafoutis is a delightful French dessert that features a light, custard-like batter with fresh berries baked inside. It’s simple to prepare and perfect for showcasing seasonal fruit in a comforting yet elegant way.

An oval white baking dish with a blue edge holds a baked berry cobbler with two visible layers; the top layer is golden yellow with a soft texture, dotted with dark purple-black baked berries, and lightly dusted with powdered sugar. The bottom layer is a rich, vibrant deep red berry filling that looks juicy and thick, partially scooped out with a silver spoon resting inside the dish. The dish is set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

Butter for pan
1 and 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

Instructions

Step 1: Heat the oven to 350 degrees Fahrenheit. Lightly butter a medium-size flameproof baking dish that is at least 1 1/2 inches deep.
Step 2: In a blender, combine the milk, 1/3 cup granulated sugar, eggs, vanilla extract, salt, and flour. Blend at top speed until the mixture is smooth and frothy, about 1 minute.
Step 3: Pour a 1/4-inch layer of batter into the baking dish. Turn a stove burner to low and place the dish on top for a minute or two, until a film of batter has set on the bottom. Remove the dish from heat.
Step 4: Evenly spread the berries over the batter and sprinkle with the remaining 1/3 cup granulated sugar. Pour the remaining batter over the berries and smooth the surface with the back of a spoon. Place the dish in the center of the oven.
Step 5: Bake for about 50 minutes, until the top is puffed and browned and a tester inserted into the center comes out clean.
Step 6: Just before serving, sprinkle the clafoutis with powdered sugar. It can be served warm or at room temperature; note that it will gently sink as it cools.

Tips & Variations

Use fresh berries that are not overly ripe for the best texture and flavor.
Substitute cherries for a traditional clafoutis twist, leaving the pits in for added flavor.
For a richer dish, replace some of the milk with half-and-half or cream.
Serve with a dollop of whipped cream or a scoop of vanilla ice cream for extra indulgence.

Storage

Store leftover clafoutis covered in the refrigerator for up to 2 days. Reheat gently in a low oven or microwave until warmed through. It also tastes delicious served cold.

How to Serve

The image shows a baked cherry clafoutis in a white oval dish. The clafoutis has a golden-brown top layer with a slightly crispy texture, dotted evenly with whole dark red cherries that have softened and released some juice, creating purple spots. Underneath, the batter is pale yellow and custard-like, soft and creamy, forming the middle and bottom layers. A slice of the clafoutis is being lifted by a wooden spatula, showing the moist, tender inside with visible cherries, contrasting the firmer top. The dish sits on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen berries for this recipe?

Yes, you can use frozen berries, but be sure to thaw and drain them well to prevent excess moisture from making the batter soggy.

Can I prepare the batter in advance?

You can prepare the batter a few hours ahead and keep it covered in the refrigerator, then add the berries and bake just before serving for maximum freshness.