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Julia Child's Cherry Clafouti Recipe

Celebrate Cherry Season With This Julia Child Classic

With ample pockets of fruit and a texture somewhere in between a custard, a cake, and a dutch baby, the clafouti (pronounced kla-foo-tee) is a classic French dessert that should be on your radar.

Traditionally (and in this Julia Child recipe) sweet, dark Summer cherries are the fruit of choice, though berries or diced stone fruit (like plums or nectarines) also work wonderfully with the puffy custard base. (Come wintertime, this cranberry variation can't be beat.) Supertraditional recipes also call for leaving cherry pits intact for more flavor, but we have to instruct against this move: imagine accidentally biting into a rock-hard pit, ouch!

Serve it warm at the end of a dinner party (it takes about as much effort to prep as a crumble or crisp). Leftovers are a bit more dense and make for an ideal morning-after breakfast when topped with a dollop of plain Greek yogurt or crème fraiche.

Cherry Clafouti

Cherry Clafouti

Cherry Clafouti

Ingredients

1 1/4 cups whole milk
2/3 cup granulated sugar
3 large eggs
1 tablespoon vanilla extract
1/2 teaspoon kosher salt
1/2 cup all-purpose flour
3 cups cherries, pitted
Powdered sugar, for dusting

Directions

  1. Preheat the oven to 350°F. Butter a 7-8 cup baking dish.
  2. In a blender, blend the milk, sugar, eggs, vanilla, salt, and flour until smooth.
  3. Pour the batter into the baking dish. Add the cherries to the batter. Bake for 45 minutes to an hour. The clafouti is done when puffed and brown and a knife plunged in the center comes out clean.
  4. Sprinkle with powdered sugar, serve warm.
Image Source: POPSUGAR Photography / Nicole Perry
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booglass booglass 7 years
In Costa Rica cherries are crazy expensive so I am going to try this with strawberries. Wish me luck.
rossy rossy 7 years
This looks so similar to what my mom used to make when I was a kid - Only different. For one thing - It was never a batter but a firm dough that she would prepare (rolling out) & placing it in a (buttered & flour-lined) rectangular baking dish, halved cherries laid on top, then sprinkled with sugar & baked. - I LOVED IT SO MUCH! But, as a child/teenager, I never realized that I should have watched her cook & bake - Thus, learning from her what she did to make such good food for her family. Because now that she's gone, I have no way of making those dishes she did so well. I have tried replicating some of those recipes from memory... But they're just not the same. - Perhaps someone recognizes the recipe I mentioned above & can help me with a good dough recipe, cooking time (short) & temperature setting... I would so love to make it again. - To those who respond - I offer a grateful "Thank you!"
cotedazur cotedazur 7 years
don't pit the cherries!! i sprinkle vanilla sugar on top just as it comes out of the oven... delicious.
BethS BethS 9 years
I made this last night, it was soooo good!!! A little on the sweet side though, I had some this morning without the powdered sugar and it was fab! It reminded me of this dish my Mom makes called Toad in the Hole, same batter, but it's savory, with sausage and sherry...yum!
Food Food 9 years
beths - you can use a glass baking dish, but like most cases of baking with a glass dish, you might want to decrease the oven temp a little. good luck! suzewah - i saw that article as mine was in the oven, weird coincidence!
BethS BethS 9 years
I have a ton of cherries that are going to go bad before I eat them, I've been looking for something to make with them, this is perfect! I have all the ingredients too, this is perfect! Can I use a glass baking dish?
suzewah suzewah 9 years
Thank you for this! Cherry Clafoutis is my all-time favorite dessert. I also eat whatever is left for breakfast the next day. And this is the same recipe I have used for years. So easy to make, and a big hit with everyone. I would drop the powdered sugar on top though. You can also use other kinds of fruits to suit the seasons, or even make a savory clafoutis: chevre, olives, ham, etc. Slashfood just did a great article on Cherry Clafoutis: http://www.slashfood.com/2007/07/26/slashfood-ate-8-cherry-clafoutis-because-i-asked/
mrflibble mrflibble 9 years
mmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmm!
Beauteas-Flight Beauteas-Flight 9 years
Interesting. I will have to try this sometime. Mix it with other fruits for a fruit pizza.
thehabra thehabra 9 years
I made this..It wasn't a very good recipe.
beingtazim beingtazim 9 years
looks easy to vegan-ize so i might try this some time! i have recently decided i like cherries in dessert.
Food Food 9 years
sweete - i used a cast iron pan, but you can use a baking dish. piecesbroken - was it the texture or flavor that you wanted to taste better? for me it was the texture. I liked it a lot, but think i might have enjoyed a cherry tart instead.
piecesbroken piecesbroken 9 years
i made it tonight and as my sister was coming down the stairs she says "who's making eggs?" it wasn't as good as i thought it would be.
kiwitwist kiwitwist 9 years
i LOVE the baking recipes you but on here every week!! Thanks YuM!
psangel psangel 9 years
that truly looks delicious
SweetE SweetE 9 years
Hey YumSugar--what kind of dish did you use? I've heard you can do it in a cast-iron pan too. Thoughts on what would work best?
laurafox laurafox 9 years
Oh my God - this looks absolutely incredible! I can't wait to make it!
partysugar partysugar 9 years
Even though I tasted this yesterday for a second when I glanced at that pic I thought it was a slice of pizza!
crispet1 crispet1 9 years
Clafouti(s) is such a weird word, I know! But it looks divine!
GrapeBubbleGum GrapeBubbleGum 9 years
wow, I was just thinking of making this tonight! I've spent the last 15 mins looking for a good recipe.
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