Clafoutis is a baked French dessert of fruits, arranged in a buttered dish, and covered with a sweet flan-like-batter. Cherries are the most common fruit used for clafoutis, but any fruit can be used. Since cherries are not currently in season, I decided to make a red grape clafoutis, which turned out to be delicious!
Recipe
I used my favorite French clafoutis recipe, which has something special that other recipes don’t have: the sugar used in the batter is raw cane sugar, which makes it extra-delicious! I used the darkest red seedless grapes I could find. The darker the grapes, the better the clafoutis!
Please note, this recipe is for a small clafoutis. I used a small square Pyrex dish. Don’t hesitate to double the ingredients if you have a big dish.
| Prep Time | 15 minutes |
| Cook Time | 45 minutes |
| Servings |
people
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- 1 lbs red seedless grapes (the darker, the better)
- 2 eggs
- 2 egg yolks
- 5 tbsp Raw Cane Sugar
- 4 tbsp butter
- 5 tbsp All purpose flour
- 1 cup milk
- 1 tsp vanilla extract
- 1 pinch salt
Ingredients
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- Preheat oven to 350 degrees Fahrenheit. Pull grapes from their stems, rinse them, and set aside.
- In a baking dish (I used a small Pyrex square dish), place the butter and put it in the oven: this is to melt the butter. In the meantime, in a big mixing bowl, whisk the eggs, add the pinch of salt and sugar, and mix. Add the vanilla extract and the flour, and mix again, until you have a uniform mixture.
- Remove the melted butter from the oven, and add it to the mix. Then, add the milk gradually, while stirring. Finally, add the grapes. Mix. With a paper towel, spread the leftover melted butter (that is still on your baking dish) all over your dish. Pour your mixture in the baking dish.
- Bake for 45 minutes. Let it cool down, and enjoy while still warm (but not hot), or wait until it is cold. It is delicious either way. Optional: sprinkle granulated sugar over the clafoutis.
Bon Appétit!
French Mom
