Last updated on March 14th, 2018 at 04:56 am
Grape Clafoutis – the best clafoutis you’ll ever have. With grapes, not cherries.
About a year ago I discovered this wonderful French dessert, the clafoutis or sometimes spelled as clafouti. It is now one of my favorite desserts to bake in the summer. I have made this with cherries and apricots before. This is the first time I made it with green grapes and I believe this is my favorite version of it.
It is such a beautiful and delicious dessert, just thinking about it now, makes me wish I had a slice in front of me. Normally the clafoutis is made with black cherries with their pits in, supposedly the pits release a wonderful flavor as the clafoutis bakes. The batter itself is thick like a flan batter and it’s super easy to make. The clafoutis is also dusted off with powdered sugar, but this time I didn’t because I find it is sweet enough for me.
If you try this recipe, please let us know! Leave a comment, rate it and tag a photo #jocooks on Instagram so we can see it. I always love to see what you guys come up with!
Grape Clafoutis
Ingredients
- 1 lb green grapes
- 1 3/4 cup milk
- 1 tsp vanilla extract
- 4 eggs
- 1/4 cup butter melted
- 1 cup all-purpose flour
- 3.5 oz sugar granulated
Instructions
- Preheat oven to 375 F degrees.
- Butter your baking dish with some of the melted butter.
- Place the grapes on the bottom of the baking dish.
- In a blender add the flour, sugar, vanilla extract, remaining butter, eggs, and milk. Blend everything together so that it makes a nice thin batter.
- Pour the clafoutis batter over the grapes.
- Bake for about 1 hour or until the center is set.
- Dust with powdered sugar if preferred.
Roe Cashen says
April 25, 2019 at 11:57 pmDelicious quick and simple.
Joanna Cismaru says
April 26, 2019 at 10:02 amPerfect, thanks!
Joslyn Verekar says
February 12, 2019 at 2:37 amHi.. wanted to try this receipe but the grapes I bought turned out to be sour. Can I still go ahead? Will the sour grapes spoil the taste?
Nicole Beaulieu says
February 13, 2019 at 10:19 amIt depends on how sweet you’d like the dish to be. There is sugar in this recipe to help out with the sourness, but if you’d like it to be sweet overall I’d buy different grapes!
Fran says
December 20, 2018 at 3:51 amMy green grapes are very large, should I cut them in half, or just leave whole?
Nicole Beaulieu says
December 21, 2018 at 11:22 amThat’s up to your preference! I would leave them whole to keep most of the moisture inside of the grapes.
Nischitha Deepak says
December 18, 2018 at 9:45 amExcellent recipe. It was a hit with my friends and family. Since we don’t like it too eggy I added an extra tsp of vanilla essence. Definitely one to keep. Thank you so much 🤗
Debbie says
December 15, 2018 at 2:44 pmDelicious dessert that’s not too sweet. Made with red seedless grapes. Served warm with whipped cream. Great, lighter fruit dessert after a meal. Will definitely pin and make again.
Kris says
November 1, 2018 at 9:59 amI used red and purple grapes, coconut oil and water I’d reconstituted raisins in. Use what you have, right? It’s excellent. This will become a standard recipe for me, now, when there’s extra fruit wanting to be baked. I added walnuts, but I don’t feel they enhanced the dish. Using a cast iron skillet 375’F was too high. I love how eggy this tastes and subtly sweet. Thanks!
Susan says
October 29, 2018 at 11:04 amVery simple recipe. I used green grapes! Love it. So did my family. Will make again maybe with Michigan cherries.
Gordon says
October 12, 2018 at 8:53 pmAwesome stuff . Quick and easy to make
Beth Bush says
October 1, 2018 at 4:49 pmI needed to make something to eat with the ingredients on hand. This fit the bill. I didn’t have enough milk – only 1 cup, so I had to use 3/4 cup of half and half. I have to say that this recipe is a breeze to make. The grapes add a nice textural component. I’ll definitely make it again!
Janice says
September 15, 2018 at 10:07 amCan this be made with red seedless grapes instead of green grapes?
Nicole Beaulieu says
September 17, 2018 at 9:14 amYes it can
Uttara says
September 11, 2018 at 3:55 amWhat i liked about it is that its so easy to make and with ingredients I typically have at home. I put some left over batter in a muffin tray and they turned out as nice little bits with hollow inside that I stuffed with flavoured cream. Delicious
Shelly says
September 9, 2018 at 5:05 pmHi! I’m wondering if this comes out soft and “eggy?” It looks solid, like pastry, in the picture. Just wondering if it’s something my husband would like.
Nicole Beaulieu says
September 10, 2018 at 10:33 amIt is eggy, the consistency sits somewhere between cake and flan. Definitely a more dense dessert.
corlyn says
September 8, 2018 at 12:12 pmI think it should have a higher heat to start and then turn down, like yorkshire pudding. Was still very good. i am trying it with apples now
Susan Maher says
September 2, 2018 at 5:20 pmJust made this today. My husband is eating it right out of the baking dish. I used more grapes than called for and they were large green, but the batter was ample to cover the grapes. It is just like a flan with grapes in it!
Maddie says
August 14, 2018 at 11:40 amDoes this freeze well?
Joanna Cismaru says
August 14, 2018 at 1:05 pmI believe you can freeze it, just make sure it’s wrapped properly.
Jen C says
August 11, 2018 at 1:05 pmWhat size baking dish do you use for this?
Thanks in advance!
Nicole Beaulieu says
August 13, 2018 at 9:44 amThis is a standard 9″ pie dish.
Alea says
May 27, 2018 at 1:04 pmThis recipe is delicious. I was looking for something I could make with red grapes and with existing items in my cupboard. Your recipe worked, even with a few substitutions – I also used organic sugar which I find not quite as sweet. Baking took almost 20 longer and when it was done the first taste said it needed just a little something to satisfy my taste buds. So, I drizzled a small amount of a maple syrup on the slice – and that made this a huge success! Thank you!
Nick Potter says
June 15, 2012 at 10:00 pmJo,
I made this with cherries and it was simply amazing! Very simple but very delicious!
jo says
June 15, 2012 at 10:23 pmHi Nick,
Glad you liked it, I love clafoutis in the summer, so versatile.