Cherry flan (Clafouti) from Mastering the Art of French Cooking, Volume One (page 655) by Julia Child and Louisette Bertholle and Simone Beck

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • kysia_xjs3fi on May 30, 2026

    Super easy to follow. Pitting cherries definitely took the longest. Loved using the blender. I used a tart pan to bake it in. It cooked in less time.

  • lholtzman on June 04, 2025

    I wouldn’t think to use a blender, so that’s an interesting use of an appliance. It makes it very easy. Pitting the cherries takes the most time. Overall pretty good.

  • peaceoutdesign on May 24, 2024

    Easy and thick crepe texture. This is an easy use of abundant fruit.

  • mcvl on August 15, 2018

    My go-to dessert, easy, dressy but not fussy, adaptable. This time I made it with peaches and cinnamon (a heavenly combination).

  • Dannausc on August 27, 2017

    It was super easy and tasted great. I had some currants on hand, so I added 1/3 c. Currants. I also added a tad more sugar to counteract the tartness of the currants.

  • veronicafrance on June 20, 2014

    I used this as a variation from my usual recipe. It's fine, but didn't rise as well as usual.

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