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!
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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.
Hi Jo! I noticed that this recipe is using milk but your apricot clafoutis used heavy cream. Is there a difference with the result? I have some heavy cream that I wanted to use up so they don’t go bad and I’m wondering if I can use it for this recipe too. Thanks!
Yes, you can use the heavy cream, it will basically just add a bit more fat content, but you shouldn’t see much of a difference in the final product.
Made this for Easter brunch. The first time I made it I used green grapes. This time I used pear. Delish and not too sweet!
That’s wonderful to hear!
Maybe I missed it, but is this supposed to be served warm or can it be served cold?
Either works!
Liked the recipe and will make it again but will add a little more sugar as it was a bit bland….. or will add cinnamon to give it extra flavour….. or maybe brown sugar.
So easy! Really satisfying. Found it when I googled “cooking with soft grapes”…will be a go-to for brunches whether or not I have too-soft grapes or not.
Can this be made with red grapes instead?
Absolutely!
The description states that the batter is thick like a flan batter, but the directions state blend to make a nice thin batter. Please clarify if batter should be thick or thin. Thx. Can’t wait to try it! I’ve all ingredients ready to go.
Thank you for noticing! Just a typo. Blend your batter until it is completely smooth and creamy.
I would like to try making this. What size is the baking dish
I used a standard pie dish for this one! It’s about 9″. You can also use a cast iron skillet, you can check out my cherry clafoutis for more instructions on the skillet 🙂
Making it again today. I made it with frozen red grapes and it is delicious! Plus super fast and easy👍 Thank you for the recipe.
So glad you liked it!