A traditional French flan-type pudding made with cherries, or in this case grapes. This recipe takes you through how to make clafoutis so that you end up with the classic light wobbly batter bursting with fruit. It’s one of the delights of summer.
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What is Clafoutis?
Clafoutis is a classic dessert which originated in the Limousin region of France. It’s a sort of cross between an egg custard and a Yorkshire pudding with fruit. Traditionally it’s made with whole unpitted griottes, or sour morello cherries. But these days any type of cherry will do.
Clafoutis is made with a light eggy batter and is most definitely not a cake. It only uses a small amount of flour to thicken and give a little stability, but it should not be solid. And definitely not rubbery.
Whilst clafoutis is classically made with cherries, it also works well with other fruit. Mirabelle plums are perfect and you can just follow the same recipe as for cherries, including keeping the stones in the fruit.
However, I’ve found that grapes make an excellent clafoutis too, especially small black grapes.
How to Make Clafoutis with Grapes
Grapes are thin skinned and juicy and some of that juice leaks out whilst the clafoutis is baking. This results in quite a soft batter. It’s not exactly runny, but you won’t get a clean slice either. So it’s best spooned into a bowl.
I use small sweet seedless black grapes for this recipe as I like the colour contrast as well as the flavour. The clafoutis batter splits into two layers as it bakes. There’s a gorgeous purple layer at the bottom and an eggy yellow one on the top.
The batter is traditionally made with eggs, milk, sugar and a little flour. Much like waffles or pancakes, but the quantities are different. As well as milk, clafoutis is often made with a little double cream for richness and a small amount of melted butter is essential.
When I make grape clafoutis, I like to use kefir rather than milk. This is partly because I make my own kefir and usually have some that needs using up. But also, as grapes are quite sweet, the tartness of the kefir complements them really well.
I used a goose egg for this clafoutis because I happened to have one. But goose eggs have such a fabulous colour and are excellent for baking, that it’s worth hunting some out if you’re able. You can find out more about them in this duck egg post.
It’s best to bake clafoutis before you sit down to dine. It needs a little bit of time to cool and set. In fact, you should serve it slightly warm rather than hot. It’s good at room temperature too.
Grape Clafoutis Step by Step
Full instructions and ingredients are in the recipe card at the bottom of the post.
1. Butter the clafoutis dish
Start by buttering a medium sized baking dish. You can use a round one, square one or a dedicated clafoutis dish such as the one you can see in these photos.
2. Sugar the clafoutis dish
Sprinkle in a little sugar and swirl it around so that it sticks evenly to the bottom and a little way up the sides. The sugar creates the classic crusty edges.
3. Tip in the grapes
Tip in your washed seedless grapes. Grapes pair really well with lemon, so I’ve included the zest of a lemon in this grape clafoutis recipe. It takes the place of the almond flavour in the classic cherry clafoutis.
4. Make the batter
Make your batter by whisking together the remaining ingredients, all bar the icing sugar for dusting over the top once it’s baked. I’ve given a process for this in the recipe below, but as long as you have a good whisk, you can just dump everything in together. You’re looking for a smooth, lump-free batter.
5. Pour over the grapes
Once you’ve whisked the batter together, pour it over the grapes.
6. Bake the clafoutis
Pop it into the middle of a hot oven. It takes about thirty minutes to bake. You’ll know it’s done when the top is risen, golden and firm to the touch, but still has a bit of a wobble.
7. Let the clafoutis cool
Allow the clafoutis to cool for at least twenty minutes, then give it a light dusting of icing sugar.
How to Make Clafoutis with Cherries
I already have a delicious recipe for clafoutis Limousin on Tin and Thyme. But although the recipe is mostly authentic, I’ve added a few swirls of chocolate. Omit the chocolate, however and you have a recipe for classic clafoutis with cherries. It’s slightly different to this one, but not much.
Cherries are sturdier than grapes and don’t give up so much of their juice. This results in a firmer batter that you can actually slice. You won’t get the two tone effect though.
To make cherry clafoutis, follow the steps above, but swap the grapes for cherries. The only other thing to remember is to omit the lemon zest. Cherries have their own flavour and don’t really need the lemon too.
It’s traditional to leave the cherry pits in the fruit. This imparts some almond flavour to the clafoutis as it bakes. But it does make it harder to eat. If you go down this route, make sure you give anyone eating it fair warning. Cracked teeth are not what you want when enjoying a delightful dessert.
If you’d prefer to pit the cherries before adding them to the dish, then use a few drops of almond extract instead. Somewhere between three and five should be about right.
How Long Will Clafoutis Keep?
This is more of a hypothetical question as it never gets to hang around long in our house. That said, this recipe for clafoutis keeps well at room temperature for a good twenty four hours or so. It gets firmer the longer you leave it.
You can keep it in the fridge for a couple of days if you prefer, but do make sure you allow it to warm up before you eat it.
Other Grape Recipes You Might Like
- Easy grape jam via Fab Food 4 All
- Golden grape jam via Family Friends Food
- Marinated tempeh with roasted grapes and fennel via Tin and Thyme
- Mulled concord grape cider via Rhubarbarians
- Red grape & rosemary focaccia via Kidgredients
- Roasted cauliflower salad with lentils & grapes via Veggie Inspired
Keep in Touch
Thanks for visiting Tin and Thyme. If you make this clafoutis with grapes or cherries, I’d love to hear about it in the comments below. And do please rate the recipe. Have you any top tips? Do share photos on social media too and use the hashtag #tinandthyme, so I can spot them.
If you’d like more pudding recipes, follow the link and you’ll find I have quite a lot of them. All delicious, of course.
Grape Clafoutis. PIN IT.
Grape or Cherry Clafoutis – The Recipe
Clafoutis with Grapes or Cherries
- 250 g seedless grapes or cherries complete with pits (I used small sweet black grapes)
- 2 tbsp wholemeal flour (I used wholemeal spelt flour)
- 30 g golden caster sugar + 2 tsp for sprinkling (I used cardamom sugar)
- 1 pinch fine sea or rock salt
- 3 eggs (I used a goose egg)
- 280 ml (½ pt) milk (I used kefir)
- 50 ml double cream
- 2 tbsp brandy (or 2 tbsp kirsch if using cherries)
- 15 g unsalted butter – melted
- 1 lemon – zested (for grape version only)
- 1-2 tsp icing sugar to dust
- Preheat the oven to 190℃ (170℃ fan, 375℉, Gas 5).
- Butter a medium sized baking dish, then sprinkle the two teaspoons of caster sugar around the base. Give it a good swirl so it sticks more or less evenly.
- Pile in the grapes or cherries, then make the batter.
- Whisk the flour, sugar and salt together. Add the eggs and whisk, then the milk or kefir if using together with the cream. Whisk again. Follow this with the brandy or kirsch and finally the melted butter and lemon zest. Whisk well and you should end up with a lovely smooth batter.
- Pour the batter over the fruit and pop it on to the middle shelf of the hot oven. Set a timer for thirty minutes. Once baked, the top should be risen and firm to the touch, but the whole thing should have a definite wobble. If it’s not quite there, give it an extra five minutes.
- Remove from the oven and set aside to cool a little. Clafoutis is best served just warm or at room temperature rather than hot.
- Dust the top with icing sugar and serve.
I’m sharing this recipe for how to make clafoutis with grapes or cherries with Sew White for #CookBlogShare.
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