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Julia Child's Cherry Clafoutis

Clafoutis, fun to say and easy to make! This is an adaptation of Julia’s recipe for the French Clafoutis, pronounced Kla-FOO-tee, one of my favorite easy weekend brunch dishes. I love it because it comes together in under an hour and it looks and sounds so much more impressive than the actual work to make it.

Black Is Beautiful Cherry Clafoutis: You may like my twist on a classic with black charcoal batter studded with red cherries

slice of cherry clafoutis
serve Clafoutis as breakfast or dessert

Julia Child was an American cookbook author and television icon who was popular from 1960-1990 and beloved for making French cooking at home accessible with her approachable and cheerful personality.

“The only real stumbling block is fear of failure. In cooking you've got to have a what-the-hell attitude.” - Julia Child

Nerdy Cherry Facts

Dd you know that Cherries belong to the rose family? Cherries pair well in cooking with herbs like sage, chives, and lemon verbena; ricotta cheese and sweet cream; and pork and beef especially when black pepper is added. When cooked or baked, cherry pits give off an almond flavor. Four U.S. states grow the majority of cherries: Washington, Oregon, California, and Michigan. Internationally, Turkey is the largest growing and shipper of cherries.

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Make It Infused

Strains with a cherry or vanilla flavors that are high in the Caryophyllene terpene (a stress-relieving strain with notes of pepper, cinnamon and clove) would pair well with this dish.

  • Use infused cannabutter or purchase cannasugar to substitute in the recipe.

  • Reduce the baking temperature to 340 degrees F and increased the baking time to 60 minutes until the edges are golden brown.

Get the Recipe

slice of cherry clafoutis lifted out of pan

Julia Child’s Cherry Clafoutis, adapted from The New York Times

Time to Prepare: 50 minutes

Makes 1, serves 6


  • 3 tablespoons butter (melted)

  • 1 1/4 cups milk of choice

  • 1/2 cup granulated sugar, plus 2 tablespoons for sprinkling

  • 3 eggs

  • 1 teaspoon vanilla or almond extract

  • 1/8 teaspoon salt

  • 1 cup flour

  • 1 pint (2 generous cups) cherries, pitted


1. Preheat oven to 350 degrees F. Generously butter a medium-size baking dish (pie pan, cake pan, whatever you have that’s oven-safe) approx 9 to 10-inches in diameter and at least 1 1/2 inches deep.

2. Mix the ½ cup sugar, 3 eggs, 1¼ cups milk, 1 teaspoon vanilla/almond extract, ⅛ teaspoon salt, and 1 cup flour in a large bowl (or blender) until smooth. The batter should be smooth and shiny.

3. Place about 2/3 of the pitted cherries on the bottom of the baking dish. Slowly pour the batter evenly over the cherries in the pan, and place the remaining cherries on top of the batter. Sprinkle 2 tablespoons of sugar over the top of the batter and fruit.

4. Place in the center of the oven and bake about 45-50 minutes, until top is puffed, edges are golden-brown, and the center is completely set.

5. Cool slightly, and sprinkle with powdered sugar just before serving. (Clafoutis is best enjoyed warm. The center will sink as it cools.)

raspberry clafoutis before being sprinkled with powdered sugar
Raspberry Cardamom variation of Clafoutis

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