Name: Julia Child’s Berry Clafoutis Recipe
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Cuisine: French
Ingredients: Butter for pan (to grease); 1 and ¼ cups whole or 2 percent milk; ⅔ cup granulated sugar, divided; 3 eggs; 1 tablespoon vanilla extract; ⅛ teaspoon salt; 1 cup flour; 1 pint (2 generous cups) blackberries or blueberries, rinsed and well drained; Powdered sugar in a shaker

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Introduction

Julia Child’s Berry Clafoutis is a delightful French dessert that showcases fresh berries in a light, custardy batter. It’s simple to prepare yet elegant enough to impress guests or enjoy as a cozy treat at home.

A single-layer blackberry cobbler with a golden brown crust, dotted with whole, dark purple blackberries baked into the surface, sprinkled lightly with powdered sugar. One corner reveals the juicy red-purple blackberry filling beneath, showing a soft, bubbling texture. The cobbler is served in a white oval ceramic baking dish with deep blue edges, resting on a white marbled surface. A silver spoon scoops into the exposed filling area, reflecting light on its smooth handle. photo taken with an iphone --ar 4:5 --v 7

Ingredients

Butter for pan
1 and ¼ cups whole or 2 percent milk

⅔ cup granulated sugar, divided
3 eggs

1 tablespoon vanilla extract
⅛ 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 oven to 350 degrees. Lightly butter a medium-size flameproof baking dish at least 1 ½ 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 the dish on top for a minute or two, until a film of batter has set on the bottom. Remove from heat.

Step 4: Spread berries evenly over the batter and sprinkle the remaining ⅓ cup granulated sugar on top. Pour the rest of the batter over the berries and smooth with the back of a spoon. Place in the center of the oven and bake about 50 minutes, until the top is puffed and browned and a tester inserted into the center comes out clean.
Step 5: Sprinkle with powdered sugar just before serving. The clafoutis is best warm and will sink slightly as it cools.

Tips & Variations

Use slightly underripe berries to prevent excess juice from making the batter soggy.

Try substituting cherries or raspberries for a different berry flavor.
For a richer texture, use whole milk or add a tablespoon of melted butter to the batter.

Storage

Store any leftovers covered in the refrigerator for up to 2 days. Reheat gently in a warm oven or microwave until just warmed through. Clafoutis is best enjoyed fresh but can be served at room temperature if preferred.

How to Serve

A baked dessert in a white oval baking dish with a thin blue rim, featuring a golden top layer dotted with embedded dark blackberries, dusted lightly with powdered sugar. Underneath the top layer, a thick, bright red berry filling with whole, juicy blackberries is visible where a portion has been scooped out with a spoon resting on the dish. The background is 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 clafoutis?

Yes, but be sure to thaw and drain them thoroughly to avoid excess moisture, which can affect the texture.

Is it necessary to use a blender for the batter?

While you can whisk the batter by hand, using a blender ensures a smooth, frothy mixture that results in a lighter clafoutis.