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
- Caramel Apple Cake
- Apricot Clafoutis
- Cherry Clafoutis
- 2 Minute Microwave Fudge
- Chocolate Frosting
- Choux Pastry (Pâte à Choux)
- Éclair Recipe
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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.
Made the grape clafoutis with gluten free flour for my 10 yr okd celiac grandson and he told me it was his favourite dessert ever.
Aww, that’s so sweet! I’m really glad to hear that your grandson loved it. It’s great that the recipe could be easily adapted to be gluten-free. Hope it becomes a regular treat for him! Thanks for sharing this with me.
Fabulous wasy go-to. Delish
Would figs work in a clafoutis?
Absolutely! Figs would bring a delightful sweetness and a slight chewiness to the clafoutis. Just ensure they’re ripe and sliced appropriately. I’d love to hear how it turns out with that delightful twist! 🍇🔀🍈
This is the easiest and one of the tastiest recipes. I sprinkle nutmeg and sugar on it but it’s not necessary. Absolutely delicious
Looks great, so glad you enjoyed it!
I made this exactly as written and is was delicious. I wondered if I could freeze this.
Yes, a grape clafoutis can be frozen, though the texture may change slightly upon thawing.
To freeze a clafoutis, let it cool completely after baking. Then, wrap it tightly with plastic wrap, followed by a layer of aluminum foil or place it in a freezer-safe container. It can be stored in the freezer for up to three months.
To defrost, leave the clafoutis in the refrigerator overnight. You can serve it cold or reheat it gently in the oven.
Please be aware that the texture might not be exactly the same as when fresh, but it should still be quite tasty. The custard base might be slightly more dense and the grapes could be a bit more mushy, but these changes are generally minor and do not affect the overall flavor.
I tried this recipe because the grapes I had were not crisp and too expensive to throw away. So easy and sooo good. I’ll make this often for a fast dessert.
I love this recipe and always a hit when I make it! But could you make it with fresh or canned apricot?
For sure, check out my recipe here: https://www.jocooks.com/recipes/apricot-clafoutis/
This recipe is so easy and delicious. I was tired of throwing away wilted grapes and decided to surf the web. I came to this recipe. I used half red and half green grapes. It came out of the oven about 40 minutes ago. It is about 3/4 gone already. My husband suggested adding some nuts to it. Next time, dear.
So simple to make with items on hand. Used red seedless grapes. Custard had “eggy” undertones. If u didn’t know grapes were used, it tastes like apple pie! No cinnamon used either. Will make again with different fruits. Powder sugar raised it to the next level.
This was awesome! Now I have a small number of grapes and will try to make a smaller one. Mine puffed up like a cross between bread and custard. The grapes are a lovely surprise, as the texture of the base is divine on its own.
I made this recipe exactly as written and it turned out great. I used a 9″ round pie plate. The batter filled it to the rim so I had to put it on a cookie sheet to transfer it to the oven. It was delicious. Next time I’ll try it with a different fruit. Thank you Jo for the recipe.
So glad you liked it!
Made this today. I only had purple grapes. It was easy and yummy. I made them in cupcake tins. Cooked them for 40 minutes. Came out great.
Glad you liked it!
how can this be reheated
https://www.jocooks.com/baking/pies-bakery/grape-clafoutis/#Can_You_Reheat_Clafoutis
Dear Jo this recipe looks wonderful. However i compared it to both your Cherry and Apricot clafoutis, and each of them uses different milk/cream. The cherry one uses half and half, the apricot one uses cream and this one milk. Are they interchangeable? Thank you!
Yes, I actually mention it in the ingredients section where I talk about each ingredient.
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!