Julia Childs Berry Clafoutis

Julia Childs Berry Clafoutis


  • Butter for pan
  • 1 and 1/4 cups whole (preferred) or 2 percent milk
  •  cup granulated sugar, divided
  • 3 eggs
  • 1 tablespoon vanilla extract
  •  teaspoon salt
  • 2/3 to 1 cup flour *
  • 1 to 2 cups (generous cups) raspberries, blackberries, blueberries or strawberries
  •  Powdered sugar in a shaker or sieve

Notes on flour:

To measure flour, stir to lighten then gently spoon into measuring cup and level off. Use less flour using fewer berries and more flour if using the full 2 cups or if very juicy.


Heat oven to 350 degrees F. Generously butter a medium-size baking dish (1 1/2 quarts) at least 1 1/2 inches deep.

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. If time allows, for best results rest batter 20 to 30 minutes.

Pour 1/2 of batter in the baking dish. Sprinkle berries over the batter and sprinkle on the remaining 1/3 cup granulated sugar. Pour on the rest of the batter. Place in the center of the oven and bake about 50 minutes, until top is puffed and browned. A tester should come out clean but the center should be very soft. Cracks are to be expected; it will sink as cools.

Serve warm or lukewarm, sprinkled with powdered sugar.

Keywords: Berries, Blackberries, Blueberries, Desserts, Fruit Desserts, Julia Child, new york times, Raspberries, Strawberries

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