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