Ingredients

How to make it

  • Prepare cherries, depending on the kind you are using. Set aside.
  • Place milk, 1/3 cup sugar, eggs, vanilla extract, salt and flour in a blender in the order they are listed.
  • Cover and blend at top speed for 1 minute.
  • Preheat oven to 350 degrees.
  • Pour a 1/4-inch layer of batter in a 7- to 8-cup lightly buttered, fireproof baking dish or Pryex pie plate 1 1/2-inches deep. Set over moderate heat for a minute or two until a film of batter has set in the bottom of the dish.
  • Remove from heat. (I have an electric stove and skipped the the heating part. I didn’t want to put my baking dish directly on the heat.) Spread cherries over the thin layer of batter and sprinkle the other 1/3 cup sugar over all. Pour on the rest of the batter.
  • Place in the middle position of preheated oven and bake for about an hour. The clafouti is done when it has puffed and browned, and a knife plunged into its center comes out clean. Sprinkle the top wit powdered sugar just before bringing it the table.
  • The clafouti does not have to be served hot, but should still be warm.
  • It will sink down slightly as it cools.
  • The flan does not store well.
  • Serves 6 to 8 people.
  • Source: “Mastering the Art of French Cooking” by Julia Child (Knopf, 1961)

Reviews & Comments 1

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  • 22566 5 years ago
    ~LIKE IT...LIKE IT...LIKE IT!!~

    Julia Child,use to watch her when I was younger...flour all over the TV set,chicken dropped on the floor...I could'nt help but like her,am looking forward to seeing the movie that is coming out about her.

    Hope you have a good evening.

    Kind Regards

    Joyce

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