Julia Child’s Clafouti

We blog about this recipe here.

Julia Child's Clafouti

This was originally made with pears – in Mastering the Art of French Cooking, but you can use peaches, apples, plums, and – to be most French-like – cherries.

  • 1 1/2 lb firm, ripe pears – or peaches, apples, plums, all thinly sliced – or cherries; if you are using apples, see the footnote below
  • 1 1/4 cup milk
  • 2/3 cup sugar – divided into 1/3 and 1/3
  • 3 eggs
  • 1 T vanilla
  • 1/8 teaspoon salt
  • 1/2 cup flour


Preheat oven to 350F.

Combine the milk, 1/3 c of sugar, eggs, vanilla, salt, and flour in a blender. Cover and blend at top speed for about 30 seconds, scraping down the sides as needed.

Pour a 1/4-inch layer of the batter in a buttered 9″ or 10″ baking dish or pyrex pie plate about 1 1/2 inches deep (a cast iron skillet also works nicely). Place in the oven for about 5 minutes–until the batter has slightly set in the bottom of the dish.

Spread the fruit on top of the slightly-cooked batter.  Sprinkle with the extra 1/3 cup sugar (unless you’re using apples – which you’ve already cooked in sugar). Pour on the rest of the batter.

Bake in the middle position of the oven for about an hour, until the clafouti has puffed and browned and a toothpick stuck into its center comes out clean.

Serve warm or at room temperature, with whipped cream or ice cream, if desired.

If using apples, saute the slices, 2 T lemon juice, and 1/3 c of the sugar in 2 T butter in a frying pan over medium heat for about 5 minutes, stirring and turning. Add a pinch of cinnamon. Add that to the slightly baked batter and cover with the remaining batter. Recipe brought to you by BigLittleMeals.com and Andy and Ann.

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