Grape Clafoutis
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This Grape Clafoutis is a baked French dessert that’s incredibly quick and easy to make. It’s a thick flan-like batter with grapes, that requires just a few basic ingredients.
Easy Clafoutis Recipe
Years 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.
- Grapes – While I used green grapes here, you can certainly use red grapes as well. I prefer the seedless variety.
- Eggs – You’ll need 4 eggs. This is what will give your clafoutis its signature dense flan-like consistency.
- Sugar – Regular granulated sugar will give you the best results.
- Vanilla Extract – You can experiment with other extracts like almond or rum. Keep in mind other flavors may be much stronger.
- Flour – I always use all-purpose flour. You can use gluten-free flour if you need.
- Melted Butter – You can use either salted or unsalted butter. If using unsalted butter, please add a pinch of salt.
- Milk – I use 2% milk but you can use other fat percentage or even half and half.
An incredibly easy to make dessert since you use a blender to make the batter. So don’t fret, anyone can make this simple but impressive clafoutis.
Since this is going to go fast, you want to start by preheating your oven to 375°F. Now, all you need to do is wash and thoroughly dry your grapes with paper towels to avoid a wet clafoutis. Then spray a 9 inch baking dish well or brush it with some melted butter. Now place the dried grapes in the bottom of prepared baking dish.
Making this batter couldn’t be any easier. Simply add the flour, milk, melted butter, eggs, vanilla extract and sugar to a blend and mix until smooth. Your batter should be nice and thin.
Pour the batter over the grapes and transfer the baking dish to the preheated oven. Now bake the clafoutis for about one hour until the center is all set. Serve this warm with a light dusting of powdered sugar.
How Do I Know When My Clafoutis Is Done Baking?
Once your clafoutis has turned golden brown on the top, you can test for its doneness. Insert a toothpick in the middle of the clafoutis, avoiding any grapes. If it comes out clean, you can take it out of the oven. If there is still some batter sticking to the toothpick, let it cook for 5-10 minutes intervals until the toothpick comes out clean.
Can You Reheat Clafoutis?
Absolutely! Simply cover it with foil and bake at 350°F for 5-10 minutes, or until warm.
How To Serve
Dust generously with powdered sugar then use a large knife to cut your clafoutis into pie-shaped slices. Serve it with either a dollop of whipped cream or a scoop of vanilla ice cream. Of course, this dessert is delicious served all on its own as well!
Expert Tips
- Dry your grapes. Make sure to dry your grapes with paper towels to avoid a high water content in the clafoutis which could result in a wetter flan.
- Make individual servings. If serving a crowd, use a muffin tin to make personal servings.
Storage
Your grape clafoutis will last up to 4 days refrigerated covered with plastic wrap. It’s a great dessert that keeps really well in the fridge, so you can easily make this 1 or 2 days before serving.
Other Delicious Dessert Recipes To Try
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Grape Clafoutis
Ingredients
- 1 pound green grapes (washed and dried)
- 1¾ cup milk
- 1 teaspoon vanilla extract
- 4 large eggs
- ¼ cup butter (melted, salted)
- 1 cup all-purpose flour
- ½ cup sugar (granulated)
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
- Preheat oven to 375°F.
- 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 and serve warm.
Equipment
Notes
- Dry your grapes. Make sure to dry your grapes with paper towels to avoid a high water content in the clafoutis which could result in a wetter flan.
- Make individual servings. If serving a crowd, use a muffin tin to make personal servings.
- Your grape clafoutis will last up to 4 days refrigerated covered with plastic wrap. It’s a great dessert that keeps really well in the fridge, so you can easily make this 1 or 2 days before serving.
Nutrition Information
Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.
I only had 1/2 cup coffee creamer made with real cream and almond milk which worked perfectly and I always peel fruits and vegetables for my elderly father for easier chewing and it wasn’t necessary with this recipe, the skin is as tender as the meat of the fruit after being cooked, my dad is looking forward to using blueberries with some kind of topping next time. Thank you so very much, I had two large bags of grapes from a sale and this recipe helped keep all of them from going bad!
What size is the pan?
It’s a 9-inch pie plate.
O M G ! This is absolutely delicious! I drizzled a little heavy cream on my serving and my sister sprinkled powdered sugar and squeezed a lemon over hers. To die for! I’m using fresh peaches next time. 🍑
Loved it! I don’t have a very sweet tooth, so, this recipe was perfect. The recipe it’s self is so easy to prepare anyone Can do it.
Can I use fat free milk?
Yes.
A delicious non chocolate alternative as our family is sensitive to anything chocolate. This was so simple to prepare and I baked it in our countertop convection oven (using regular oven mode). Cooked it for the 50 minutes, then another 7 and it was perfect. Sliced it into 8 slices- can serve warm or chilled.
We loved this I call it flan and my husband asked me to make another so I’m on the second one in less than a week .I made mine with sweet black grapes thank you 5 Stars
My grapes are huge. Can I cut them?
Absolutely!
I cannot believe how quickly you answered my question! Thank you!!
I try!
Hi, I don’t have all-purpose flour. Can I sub whole wheat flour or oat flour?
I haven’t tried it myself, but I think it should be fine. 🙂
This was really good. A great way to use up leftover grapes! I would have liked to give this 5 stars. The clafouti itself was perfect 6/5 stars–great taste and texture, not too sweet (though i think it would have benefitted from about 1 tsp of lemon zest. I used your run of the mill California red table grapes picked up at the local grocery for a harvest fruit salad. However, even after baking for an hour the grapes were still pretty hard. I expected them to be softer. I looked at other grape pastry recipies and several used Concord grapes and cooked them 1st. Not what I’m looking for either. If I make this again, I think I would try to soften the grages a bit in thr microwave and then proceed with the recipe as written. Any other ideas or suggestions would be welcome. Thank you.
This tastes great. I have way too many seedless green grapes this year. This was the perfect recipe. Quick, easy, made with milk rather than cream and really brought out the wonderful grape taste in a very tasty custard.
Can this be frozen?
Clafoutis doesn’t freeze well, but if you must freeze it, I would cut it in individual slices, wrap it up tightly in plastic wrap and freeze it that way.
Thank you for your quick response. I made this today and it’s delicious. I have a small great vine that produces only 4 or 5 pounds of grapes and I never quite know what to do with them, other than making a bit of juice. They are similar to a Concord. They worked really well in this dish. However, I found the custard to be a little rubbery. I know that other clafoutis recipes say to just whisk and since I’m afraid I may have over blended, I think that whisking would be safer for me. I would enclose a picture but I don’t see where you have that option for posters. Thank you for the recipe. 🙂
You can’t upload a picture here, but you can share it to social media and tag @jocooks. You can also join our comfort food community group on facebook and share it there. 🙂
Does it have to be green grapes?
Not really, you could use red grapes as well, seedless might be better.
Hi I am wondering if coconut or almond flour could be substituted for the AP flour? Thank you, look forward to trying as we have so many grapes on our vines.
I’m not sure, haven’t tried it myself. I know the texture will be different, but I’m not sure if it’s cup for cup.
Great recipe and so easy