3 Easy French Recipes for Kids

Bring Paris to your kitchen with simple French recipes for kids. This three-course menu features Niçoise salad, chicken cordon bleu, and clafouti.

French culinary traditions might have a reputation for precision and complex techniques, but introducing young chefs to classic dishes doesn’t have to be intimidating.

In her cookbook Ooh La La! Kids Cook French, bestselling author Barbara Beery transforms iconic bistro favorites into approachable, fun kitchen projects for beginners. Whether you’re looking for an interactive weekend activity or a way to expand your family’s weeknight menu, these three easy French recipes for kids come together to create a complete three-course meal: a crisp Classic Niçoise Salad, golden Chicken Cordon Bleu, and a warm, fruit-filled French Clafouti for dessert.

Tie on your aprons, grab your whisks, and get ready to cook—bon appétit!

1. Classic Niçoise Salad (p. 107)

Salade Niçoise

Serves 6

Instructions

1. Place tomato wedges in a colander. Sprinkle with salt and allow to drain while composing the salad.

2. Rub the clove of garlic all over the insides of a wooden salad bowl. Add the cucumber, onions, beans, olives, and lettuce to the prepared bowl.

3. Add the tomatoes and most of the vinaigrette; toss to coat. Reserve some vinaigrette to drizzle over the eggs and tuna, if using. Season with additional salt to taste.

4. Place tuna and eggs on top of the salad, spooning the reserved vinaigrette over the finished salad.

2. Chicken Cordon Bleu (p. 79)

Cordon Bleu au Poulet

Makes 4 breasts

Instructions

1. Preheat oven to 350 degrees F. Line a sheet pan with foil, lightly spray with olive oil cooking spray. Set aside until ready to use.

2. Use three dinner plates. On the first, combine flour, salt, and pepper. Place the eggs on the second. On the third, combine breadcrumbs, thyme, garlic, salt, pepper and melted butter.

3. Place chicken breasts two at a time in a zip-close plastic bag. Seal shut and gently pound the chicken to 1/4-inch thickness using a mallet or rolling pin.

4. Remove breasts from bag and place each breast on a small square of plastic wrap, large enough to fit breast without it hanging over the side. Place one slice of prosciutto on top of each breast, followed by 1/4 cup of grated Gruyère.

5. Tuck in the sides of the breast and roll it up tight, like a jelly roll. Squeeze gently to seal and twist both ends tight to form a nice log. Secure with a toothpick and place seam-side down. Repeat with remaining chicken.

6. Dust each chicken roll with flour, dip into egg mixture, and gently roll in the breadcrumbs. Transfer the chicken onto the prepared baking sheet.

7. Bake for 20 to 25 minutes until browned and cooked through. Remove from oven, cool 5 minutes, and slice into pinwheels. Serve.

3. French Clafouti (p.142)

Clafoutis

Makes 8 individual clafoutis or 1 ten-inch clafouti

Instructions

1. Preheat the oven to 325 degrees F.

2. In a large bowl, whisk together the milk, eggs, sugar, vanilla, and butter until the sugar is dissolved. Add the flour and whisk until smooth. Pour the batter into a cast-iron skillet, pie pan, individual pans, or ramekins.

3. Top with your favorite fruit or flavorings

4. Bake until the clafoutis are puffed and light golden brown, about 35–40 minutes. Serve immediately with a dusting of powdered sugar.

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^{Excerpt from Ooh La La! Kids Cook French by Barbara Beery.}