Julia Child's Berry Clafoutis
- 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.
Nice recipe Anne, but the point here is to review the recipe, not use this as a forum for your own totally different dessert.
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.
I have to admit I am not, and never have been, a fan of bread pudding. This reminds me of bread pudding with the soft, dough mixture that settles to the bottom. I did not feel the recipe was too sweet when followed. It was quite tasty, but I won't be making it again.
We broke every rule in the book - used wild salmon berries, coconut cream/soy milk, gluten free flour and tripled the vanilla - and it was delicious. This recipe is foolproof, and perfect for breakfast by the sea on a long cold misty Oregon summer.
A favorite, easy dish! This time I macerated the Blackberries in ~1T ginger schnapps and ~1T Chambourd (and a bit of sugar). I added the juices to the batter afterwards. Made the clafoutis a touch denser, but less sweet and even more delicious! A grown-up version :)
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