Grape clafoutis

Name: Grape clafoutis
Ingredients: 3 eggs; 50 g sugar; 1 packet vanilla sugar; 1 tablespoon oil; 1/2 teaspoon vanilla extract; 1/2 teaspoon orange extract; 150 ml water; 200 g sour cream; 90 g flour; 1 pinch saffron baking powder; 1 teaspoon oil; 250 g grapes

Dessert - Grape clafoutis by Alida A. - Recipia

Grape clafoutis is usually served warm, with a tender batter around the baked fruit. I made Gabytza's version and think it's wonderful, like everything she cooks; I like serving it while it's warm. Prep: 15 minutes. Cook: 30-40 minutes. Rest: 0 minutes. Total time: 45-55 minutes. Servings: 4. About 350 kcal and 9 g of protein per serving.

Ingredients

3 eggs
50 g sugar
1 packet vanilla sugar
1 tablespoon oil
1/2 teaspoon vanilla extract
1/2 teaspoon orange extract
150 ml water
200 g sour cream
90 g flour
1 pinch saffron baking powder
1 teaspoon oil
250 g grapes

Preparation

1. Preheat the oven to 180°C. In a tall bowl, beat the eggs with the sugar, vanilla sugar, 1 tablespoon of oil and the extracts for 2 minutes. 2. Pour in the water and add the sour cream, then mix well. 3. Add the flour and baking powder with saffron and mix for another 1 minute, until the batter is smooth. 4. Grease the baking dishes with 1 teaspoon of oil. Cut the grapes in half, arrange them in the dishes and pour the batter over them. 5. Bake for 30-40 minutes, until the batter is golden and starts to pull away from the sides of the dishes. Check with a toothpick too, then serve the clafoutis warm.

Notes

You can serve it with black tea while the portion is still slightly warm. Cover any leftovers and keep them in the refrigerator for up to 3 days; when cold, they cut more cleanly and the center feels firmer. For a gluten-free version, replace the flour with 45 g of certified gluten-free cornstarch. The dessert contains eggs and dairy, and regular flour contains gluten. Choose ripe but firm grapes; very soft ones crush easily when you cut them. Smaller grapes are easier to distribute among the portions in individual dishes. Shallow dishes brown faster, while deeper ones may need the full baking time. You can use other fruit too, but pat very juicy fruit dry after cutting it.