DessertFlans, Puddings & OtherPaula KaneRecipesTaste: Eat & Drink

Clafoutis with Muscat Grapes

Clafoutis is a classic dessert in Provence. Traditionally it’s made with cherries, but it is completely acceptable to use fruit that is in season. However, berries (such as strawberries) are not a terrific choice because the juices run. Try melon, grapes, peaches, pears or a combination of your favourites. In this version of clafoutis, Paula uses Muscat grapes.

Clafoutis Muscat Grapes @ATableenProvence
Clafoutis with Muscat Grapes
Print Recipe
When I am in Provence I am always asked to bring a dessert when going to a dinner party. I have a minimalist kitchen so I have to come up with a dessert such as clafoutis that is simple.
Servings Prep Time
6 people 15 minutes
Cook Time
60 minutes
Servings Prep Time
6 people 15 minutes
Cook Time
60 minutes
Clafoutis Muscat Grapes @ATableenProvence
Clafoutis with Muscat Grapes
Print Recipe
When I am in Provence I am always asked to bring a dessert when going to a dinner party. I have a minimalist kitchen so I have to come up with a dessert such as clafoutis that is simple.
Servings Prep Time
6 people 15 minutes
Cook Time
60 minutes
Servings Prep Time
6 people 15 minutes
Cook Time
60 minutes
Ingredients
Servings: people
Instructions
  1. Preheat oven to 350 degrees F (175C).
  2. Using a blender, combine the milk, 1/3 cup sugar (65g), eggs, vanilla, salt and flour and blend.
  3. Lightly butter a large baking dish and pour a 1/4-inch layer of the blended mixture over the bottom.
  4. Set remaining batter aside.
  5. Place dish into the oven for about 7-10 minutes, until a film of batter sets in the pan but the mixture is not baked through.
  6. Remove from oven (but don’t turn the oven off yet).
  7. Distribute the grapes over the set batter in the pan.
  8. Pour the remaining batter over the grapes then sprinkle with the remaining sugar.
  9. Bake in the preheated oven for 45 to 60 minutes, until the clafoutis is puffed and brown and a knife inserted into the center comes out clean.
  10. Sprinkle with powdered sugar and serve warm.
Recipe Notes

Try serving this dessert with a bit of ice cream. If you can get your hands on lavender ice cream, even better!

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Paula Kane

Paula Kane

From a background in advertising and design, Paula Kane has forged a career that combines her love of good food and wine with her expertise in marketing to produce highly successful culinary events across Canada. Paula first travelled to France 20 years ago and has been returning ever since. She received a scholarship from the James Beard Foundation to attend Le Cordon Bleu, Paris, from which she was graduated in 2009. She has completed the International Sommelier Guild Wine Fundamentals and recently, the Hautes Etudes du Goût program in gastronomy from which she was awarded a Masters degree from the University of Reims in Champagne, France. For the past ten years, Paula has spent part of her year in the Vaucluse where she cycles, cooks, drinks wine, explores and shares her discoveries with others on her website A Table en Provence.

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