My easy grape clafoutis, a delicious and light French dessert... Serve the clafoutis preferably lukewarm, sprinkled with some icing sugar.
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.
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.