Here is my easy grape clafoutis: it’s a delicious and light French dessert… Serve the clafoutis preferably lukewarm, sprinkled with some icing sugar. That’s how I like my clafoutis best! What a sweet treat.
Are you in for an easy dessert today?
Well I have just what you are looking for then. Here’ a simple sweet treat that contains only the very basic ingredients: flour, sugar, eggs and milk! Everyday ingredients, right.
And that’s exactly why I like this French clafoutis so much.
Whenever I throw a dinner party for guests and dessert doesn’t turn out how I expected it to be, then I can still make this sweet treat to save the day! No need to run to the grocery store around the corner for a plan B.
True, I don’t always have grapes at home.
But here’s another cool thing about this clafoutis: you can add practically any type of fruit you want. I have made a traditional clafoutis before, with the classic fresh cherries. Canned ones will also work of course. And another clafoutis that I once made contained fresh pears and saffron.
Even apples, banana or blueberries would be just fine!
Grape Clafoutis (French Dessert Recipe)
I made a gorgeous grape clafoutis this time!
So I still had a handful of fresh white grapes laying around in my fruit basket after making a delicious Spanish cold almond soup (it is also known as ajo blanco in Spain – you should really try that one too). Well I tried my best to find yet another nice recipe to use those grapes in!
How about a simple but extremely delicious French treat for dessert tonight?
Clafoutis is originally made with (canned) cherries. but then it will be grapes in my case here. And it turned out just great. I loved the crunch of the warm cooked grapes.
I’ll be making this version more often!
Serve the clafoutis preferably lukewarm, sprinkled with some icing sugar. A cup of freshly brewed coffee next to it.
Grape Clafoutis Recipe
- 9 oz white grapes (250 g), seedless
- 3,5 oz caster sugar (100 g)
- 2,5 oz pastry flour (70 g), sifted
- ⅔ cup whole milk (160 ml), lukewarm
- 1 tsp vanilla extract
- 2 medium eggs
Wash the grapes well and remove any stems. Break the eggs and then transfer them to a large mixing bowl. Pour in the caster sugar.
- Beat the eggs and sugar until pale and foamy. Pour in the lukewarm milk and the vanilla extract.
- Stir well again. Sprinkle with the sifted pastry flour and a little pinch of salt and nutmeg.
Then combine the ingredients in the bowl until you get a silky smooth and runny batter. Butter an 8-inch (20 cm) diameter tart tin and carefully pour the batter in it.
- Top with the white grapes.
- Then bake the clafoutis in a preheat the oven to 356°F (180°C) for 40 to 50 minutes until the top is lightly golden and the batter is fully set in the center. The clafoutis will puff up a little while baking but that will disappear while cooling down. Remove the clafoutis from the hot oven and let it cool at room temperature. Then sprinkle with icing sugar and serve lukewarm.