Nil sole et sale utilius



This is one of our favorite summertime desserts, and with cherries in season right now, it’s the perfect time to make it.

It isn’t very photogenic – at least mine isn’t. Fortunately, it tastes much better than it looks.

I have tried a number of recipes, but found I like Julia Child’s version the best. I reduced the sugar slightly, since the original version was too sweet for me. I also leave the pits in the cherries, but you can use pitted if you prefer.


1 1/4 cups milk
1/3 cup sugar
3 eggs
1 Tablespoon vanilla
1/8 teaspoon salt
1/2 cup flour
3 cups cherries
1/4 cup sugar
Cream for serving
Whisk together the milk, sugar, eggs, vanilla, salt and flour making sure there are no lumps. Pour a 1/4 inch layer of the batter in a buttered baking dish. Place in the oven and bake just until batter is set.
Remove from the heat and spread the cherries over the batter. Sprinkle on the 1/4 cup of sugar. Pour on the remainder of the batter.
Bake at 350 degrees for about for about 40-45 minutes. The clafouti is done when puffed and brown and and a knife inserted near the center comes out clean.