Julia Child's Berry Clafoutis
Updated June 30, 2025
- Total Time
- 1 hour
- Rating
- Comments
- Read comments
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Ingredients
- Butter for pan
- 1and ¼ cups whole or 2 percent milk
- ⅔cup granulated sugar, divided
- 3eggs
- 1tablespoon vanilla extract
- ⅛teaspoon salt
- 1cup flour
- 1pint (2 generous cups) blackberries or blueberries, rinsed and well drained
- Powdered sugar in a shaker
Nutritional analysis per serving (8 servings)
202 calories; 4 grams fat; 2 grams saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 1 gram polyunsaturated fat; 36 grams carbohydrates; 2 grams dietary fiber; 22 grams sugars; 5 grams protein; 78 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat oven to 350 degrees. Lightly butter a medium-size flameproof baking dish at least 1½ inches deep.
- Step 2
Place the milk, ⅓ cup granulated sugar, eggs, vanilla, salt and flour in a blender. Blend at top speed until smooth and frothy, about 1 minute.
- Step 3
Pour a ¼-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.
- Step 4
Spread berries over the batter and sprinkle on the remaining ⅓ cup granulated sugar. Pour on the rest of the batter and smooth with the back of a spoon. 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.
- Step 5
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.)
Private Notes
Comments
I checked the original recipe, the one referenced in the article, and it's substantially different from this one (more berries, less sugar...) so don't blame Julia Child if it doesn't work for you. This isn't her recipe.
Prefer recipe from "A Provincial Table," by Richard Olney
2 TBS butter
1 pound apricots, halved and pitted
2 oz slivered almonds
2/3 cup sugar
Pinch of salt
3 eggs
1/2 cup flour
1-1/4 cup milk
Preheat oven to 375F. Butter shallow baking dish. Arrange apricots, cut surface down in single layer. Add almonds. Whisk together 1/2 cup sugar, salt, eggs. Whisk in flour, add milk. Pour mixture over apricots. Sprinkle 1/4 cup sugar over surface. Dot with butter. Bake for 40 minutes til golden.
The negative comments are quite overblown and questionable. This recipe works fine as it is written here. If you want to reduce sugar, obviously that's fine too. Julia Child, in the Art of French Cooking, calls these clafoutis and flans interchangeably, and her basic recipe uses 2/3 cup sifted all-purpose flour, and 1/3 c. granulated sugar, and 3 cups (1 1/4 Ibs) blackberries or blueberries. The NYT version of the recipe works out fine, but Julia's version is BETTER.
I have made this exactly as the recipe states and three times now this has come out almost rubbery. Does anyone else have this issue? It’s a strange consistency - I can’t believe this is normal.
I made this recipe to the letter with one change. I subed half whole wheat flour for the white flour. The amount of sugar is just fine, not too sweet. Berries need the sweetness so they aren't too tart. The batter rose beautifully and the clafouti turned out really well. A scrumptious breakfast with home grown olallieberries.
This was... okay. It was my first time making or eating a clafoutis, so I didn't know what to expect. It reminded me of a dense, eggy bread pudding. I thought it would be lighter. Used blackberries and followed the recipe exactly. I've seen other comments saying not to over-blend the batter; I didn't read those until after I made the recipe. I blended it for exactly one minute, and the results were what they were. It tasted fine, but it was too dense, and I wouldn't make it again.