I had a few too many grapes left in the fridge the other day, so I decided to throw together this simple yet delicious grape clafoutis — or, to be technically correct, a grape flaugnarde, since a true clafoutis is made with cherries (any clafoutis made with fruit other than cherries is called a flaugnarde).

But, regardless of whether you call it a clafoutis or flaugnarde, the beauty of this French dessert is that you can use almost any fruit: peaches, pears, berries, apples, apricots… and, of course, grapes. It’s a delicious — and dare I say, elegant — classic custardy dessert that comes together in minutes.

About This Grape Clafoutis

This grape clafoutis is my lighter twist on the traditional clafoutis recipe. I use less sugar (since grapes are naturally sweet), whole wheat flour instead of refined white flour, and, of course, grapes in place of cherries. You’ll find my traditional cherry version in my upcoming cookbook.

What You’ll Need:

Grapes (fresh or frozen), eggs, sugar, milk, vanilla, lemon zest, whole wheat flour, butter, and a pinch of salt.

Recipe Notes

Using frozen fruit?

For best results, thaw frozen fruit in a sealed bag in the refrigerator overnight. Once thawed, drain any excess liquid. Gently pat the fruit dry with a paper towel before adding it to your batter.

Sweetness Level:

I barely sweeten this custard], which makes it perfect for breakfast or a light dessert. If you prefer your desserts a bit sweeter, feel free to increase the sugar to ½ cup (100g) for a more traditional flavor.

Whole Wheat Flour

I use whole wheat flour instead of all-purpose to add more depth and nutrition to this recipe. It makes the clafoutis just a touch heartier, without losing that delicate, custardy texture of the traditional recipe we all love. If you prefer a lighter texture, you can use whole-wheat pastry flour or a mix of half whole-wheat and half all-purpose flour.

How to Know Your Clafoutis Is Done Baking

Clafoutis is done baking when the center is just set but still slightly custardy. Pull it from the oven when the edges are golden and the center has a slight jiggle — it will continue to set as it cools. Avoid overbaking, as this can result in a rubbery texture.

Best Dish for This Recipe

I recommend a 9.5-inch baking dish — it gives the ideal custard-to-fruit ratio and helps prevent overcooking.

Serving Tip

Once done cooking, let cool your flaugnarde cool slightly, then dust with powdered sugar. Serve warm or at room temperature. I love serving this as dessert with a scoop of vanilla ice cream, or as an afternoon snack with a small cup of Greek yogurt.

Grape Clafoutis (Flaugnarde)

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This grape clafoutis — technically a grape flaugnarde since it’s made without cherries — is a simple, custardy French dessert that comes together in minutes with just a handful of basic ingredients.

• Author: The Wise Consumer

Ingredients

Units USM Scale 1x2x3x

• 1 1/2 cups seedless grapes, halved
• 3 large eggs, at room temperature
• 5 tbsp granulated sugar
• 1 cup whole milk
• 1 tsp vanilla extract
• Zest of 1/2 lemon (optional, for brightness)
• Pinch of salt
• 3/4 cup whole wheat flour
• 1 tbsp melted butter (for greasing)
• Powdered sugar (for dusting, optional)

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Instructions

1. Preheat oven to 350°F (180°C). Grease a 9-inch baking dish with butter.
2. Prepare the grapes: Rinse, pat dry, and slice the grapes in half. If using frozen grapes, thaw and drain well to prevent excess moisture. (See recipe notes for the best way to thaw frozen fruit.) Note: If using other fruit, such as strawberries, apricots, or pears, I typically slice them into halves or quarters, depending on their size.
3. Make the batter: In a bowl, whisk room temperature eggs and sugar until frothy, i.e. until the mixture becomes light, slightly bubbly, and pale in color. Add milk, vanilla, lemon zest, and salt. Sift in the whole wheat flour and whisk gently until smooth.
4. Pour custard into greased dish and bake 8-10 minutes to set slightly.
5. Carefully remove your dish from the oven and scatter grapes on top, then return to oven for 20-25 minutes, until golden and set (a knife inserted should come out clean).
6. Cool and serve: Let cool slightly, then dust with powdered sugar.

Other Recipes You Might Enjoy:

• Pot de Crème au Chocolat (Chocolate Pots de Crème)
• Gluten-Free Banana Bread

• Author
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The Wise Consumer

Madeleine is a Franco-American podcaster and blogger on a mission to inspire and empower women to live healthier, more eco-friendly, and conscious lifestyles. On her blog/podcast, The Wise Consumer, she covers topics ranging from nutrition and recipes to ethical fashion and eco living tips. When not working Madeleine is either spending time with family, developing new recipes, or trail running.

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