Clafoutis with grapes or cherries is a classic French dessert that’s both simple to prepare and irresistibly delicious. This custardy treat features fresh fruit baked in a rich, eggy batter that’s lightly sweetened and delicately flavored with brandy or kirsch. Whether you opt for juicy seedless grapes or traditional cherries, this rustic dessert brings a taste of the French countryside straight to your table. Perfect for dinner parties or a cozy family treat, this clafoutis recipe is the ultimate blend of elegance and comfort.
Why You’ll Love This Clafoutis Recipe
- Authentic French flavor – A true taste of France in your own kitchen.
- Versatile – Works beautifully with grapes, cherries, or other seasonal fruits.
- Simple yet elegant – A show-stopping dessert that’s surprisingly easy to make.
- Perfect harmony – A luscious custard paired with sweet, tender fruit.
- Make-ahead friendly – Best served at room temperature, making it ideal for entertaining.
Ingredients
- 400 g seedless grapes, washed and dried (or cherries with pits)
- 50 g golden caster sugar, plus 1 tbsp for sprinkling
- 2 tbsp heritage flour (1 tbsp wholemeal spelt flour + 1 tbsp white spelt flour)
- ½ tsp baking powder
- 1 pinch fine sea or rock salt
- 4 medium eggs
- 140 ml milk
- 140 ml double cream (heavy cream)
- 2 tbsp brandy (or 2 tbsp kirsch for a classic cherry version)
- 1 organic lemon, finely zested (for grape version only)
- 1 tsp icing sugar, for dusting
Step-by-Step: How to Make Clafoutis with Grapes or Cherries
- Preheat the oven to 180℃ (160℃ fan, 350℉, Gas 4).
- Prepare the dish – Lightly butter a medium baking dish and sprinkle 1 tablespoon of caster sugar over the base. Swirl to coat evenly.
- Add the fruit – Arrange the grapes or cherries evenly in the dish.
- Make the batter – In a mixing bowl, whisk together the flour, baking powder, sugar, and salt. Add the eggs and whisk until smooth.
- Incorporate the liquids – Pour in the milk and cream, then add the brandy or kirsch and lemon zest (if using grapes). Whisk well until the batter is silky and lump-free.
- Assemble – Pour the batter over the fruit.
- Bake – Place the dish on the middle shelf of the oven and bake for 40 minutes. The clafoutis should be risen, golden, and slightly wobbly in the center. If too loose, bake for an additional 5 minutes.
- Cool slightly – Allow to cool before serving. Clafoutis tastes best when served slightly warm or at room temperature.
- Finish – Dust with icing sugar, slice, and serve.
Helpful Tips
- Use quality fruit – Ripe, sweet grapes or cherries make all the difference.
- No heritage flour? Substitute with all-purpose flour for a similar texture.
- Don’t skip the brandy or kirsch – It enhances the custard’s depth of flavor.
- Let it rest – Allowing the clafoutis to cool slightly helps it set perfectly.
- Serve simply – A light dusting of icing sugar is all it needs.
Substitutions and Variations
- Fruit options – Swap grapes or cherries for plums, apricots, or berries.
- Alcohol-free version – Replace brandy with orange juice or omit entirely.
- Dairy-free option – Use coconut cream and almond milk for a lighter, dairy-free twist.
- Flour swap – Gluten-free all-purpose flour can work for a gluten-free version.
- Add a twist – Sprinkle in a hint of cinnamon or nutmeg for extra warmth.
Storage Instructions
- Room temperature – Best eaten the same day but can sit out for up to 6 hours.
- Chill – Keep in an airtight container in the refrigerator for up to 3 days.
- Reheat – Warm gently in the oven or enjoy chilled.
Nutritional Information
- Calories: 180 kcal
- Carbohydrates: 20g
- Protein: 5g
- Fat: 9g (Saturated fat: 5g)
- Cholesterol: 104mg
- Sodium: 49mg
- Potassium: 220mg
- Fiber: 1g
- Sugar: 16g
- Vitamin A: 443 IU
- Vitamin C: 9mg
- Calcium: 66mg
- Iron: 1mg
Serving Suggestions
- Enjoy as-is with a dusting of icing sugar.
- Pair with a dollop of whipped cream or crème fraîche.
- Serve with a scoop of vanilla ice cream for a decadent finishing touch.
- Add a drizzle of honey or fruit compote for extra sweetness.
- Perfect alongside a cup of coffee or a glass of dessert wine.
Frequently Asked Questions About Clafoutis with Grapes or Cherries
Can I use frozen fruit? Yes, but thaw and drain well before using to prevent excess liquid in the batter.
Do I need to pit the cherries? Traditionally, clafoutis is made with whole cherries (pits included) for flavor, but you can pit them for easier eating.
Can I make clafoutis ahead of time? Absolutely! It tastes even better after resting and can be made a day ahead.
Why is my clafoutis too runny? It may need extra baking time. Check that the center is set but slightly wobbly before removing from the oven.
What’s the best dish to use? Opt for a ceramic or glass baking dish to ensure even cooking.
Conclusion
Thank you for trying this delicious clafoutis with grapes or cherries! This recipe holds a special place in my heart for its effortless elegance and wonderful flavor. Whether you’re making it for a family gathering, a dinner party, or simply to treat yourself, I hope this dish brings joy to your table. Its combination of creamy custard and juicy fruit is simply irresistible, and it’s one of those desserts that feels indulgent without being overly fussy. Happy baking, and thank you for being part of this food-loving community – I can’t wait for you to savor every bite of this French classic!
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Clafoutis with Grapes or Cherries – A Delightful French Dessert
- Total Time: 55 minutes
- Yield: 6 servings 1x
Description
Clafoutis with grapes or cherries is a rustic French dessert made with a soft, custard-like batter and fresh fruit. Lightly sweetened and enhanced with brandy or kirsch, it’s simple to make yet elegant enough for gatherings. Perfect served slightly warm or at room temperature.
Ingredients
400 g seedless grapes, washed and dried (or cherries with pits)
50 g golden caster sugar, plus 1 tbsp for sprinkling
2 tbsp heritage flour (1 tbsp wholemeal spelt + 1 tbsp white spelt flour)
½ tsp baking powder
1 pinch fine sea or rock salt
4 medium eggs
140 ml milk
140 ml double cream (heavy cream)
2 tbsp brandy (or 2 tbsp kirsch if using cherries)
1 organic lemon, finely zested (for grape version only)
1 tsp icing sugar, for dusting
Notes
Substitute heritage flour with all-purpose if needed.
For a non-alcoholic version, replace brandy with orange juice or omit entirely.
Traditionally, cherry clafoutis includes unpitted cherries for added flavor.
Best served slightly warm or at room temperature.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
Nutrition
- Serving Size: 1 slice (approx. 1/6 of dish)
- Calories: 180 kcal
- Sugar: 16 g
- Carbohydrates: 20 g
- Protein: 5 g