I love grapes and we often have a little box of them in the freezer in the summer. Red or green, I’m not fussy and during the day I’ll turn on the news channel and get a few grapes and take a break. I assume because they’re so cold that each one takes a few bites and that makes them last longer.
I can polish off a bunch of Australian grapes while I’m cooking if they’re sitting in a bowl. I also enjoy grapes with cheese.
John came home yesterday with the best green grapes and said, “What can we do with these other than stuff our faces with grapes and cheese?” First of all why are grapes called both green and white for the same grape? It’s all about wine, isn’t it? Not for me. I like eating them.
Anyway, my mind went blank and that’s rare. I always have something to say, even if it makes no sense. Then it started up with grape ice cream? grape granita? roasted grapes in a reduced moscato sauce? grape flaugnarde?
I said that last one again and he looked at me with a confident stare and said, “Yeah, that sounds good!”
“What’s a flow nard?”
From my earliest memories, my grandmother would make clafoutis with cherries for us on very special occasions. She would always tell us in her best half English half French that it should be made with the best black cherries you could find. Living in Maine, cherries of any sort weren’t easy to come by so she made do by putting all sorts of fruit in the almost flan-like batter surrounding the fruit on days that weren’t special occasions. The rule is, if it’s not cherries, you don’t call it clafoutis, it’s called a flaugnarde. (Any Francophiles are invited to correct me if I’m wrong – I’m just going on what my memere told me.)
Remember the post I did with the carrots, grapes and pomegranate as a savoury grape dish for the Australian Grape Board? They also asked for a recipe using green grapes and when John asked what I was going to do with the grapes he brought home, it reminded me that I had another post to create for them in February. I wanted to wait for the Valentine’s Day rush to be over so everyone would pay attention to this really easy and delicious dessert.
This white grape flaugnarde takes about an hour to make from go to whoa and the grapes turned out beautifully soft and delicious and were softly hugged by the soft batter.
- 1½ teaspoons softened butter for greasing the baking dish
- 250 grams Australian green seedless grapes, washed, dried and stemmed
- 2 teaspoons demerara sugar for sprinkling on top before baking.
- Icing sugar, for dusting before serving
- 60 grams flour, sifted
- ½ tsp baking powder
- Pinch of salt
- 3 eggs
- 70 grams sugar
- 300 ml full cream milk
- 1 tsp vanilla extract
- Preheat the oven to 180C/350F
- Mix all the batter ingredients blender or food processor until totally smooth, then set aside for 20–30 minutes.
- Grease a 25 cm round baking dish with the softened butter.
- Pour the batter in the baking dish and place the grapes into the batter. Sprinkle with demerara sugar.
- Place in the oven to bake for about 30–35 minutes, or until puffy and golden.
- Shake some icing sugar over the flaugnarde before serving. It's lovely served warm.
Thanks to Australian Grapes for sponsoring this post. For more inspiring recipes using Australian grapes, check out their Facebook, Instagram and Pinterest pages.
What an interesting dish! I have to admit that I’ve never heard of this before but I really want to eat it. Does that count? 😛
It counts!
I love clafoutis! I will try this; the grapes are an interesting twist!!
Nice to see something different after all of the chocolate Valentine mania. Sounds delicious 🙂
What great idea! It sounds wonderful. I never really think about baking with grapes but perhaps I’ve been living under a rock!
This looks so tasty. And ah, so that’s how you pronounce it 🙂
Maureen looks looks divine. I can imagine its lovely sweet flavor with your perfectly ripe grapes. Your brilliant for thinking to put this together as I would still be stuffing my face with grapes and cheese and they would have been inhaled before an idea was sparked. Have a super week
This is such a unique and interesting dessert, Maureen! I love it – grapes are one of my favorite fruits so I know I’d enjoy this a lot!
Maureen, I have a recipe waiting forever in my files to try, and yours made me think of that one. It is a very simple dessert made by Alton Brown in one of those episodes called “Best Thing I ever made”
I need to retrieve it and get to work…. cannot stop thinking about it now!
I thought of clafoutis when I saw the dessert as well. Lovely and light.
I love grapes, this sounds delicious! =)
I’ve never baked with grapes but this looks so lovely!
I have loved grapes my entire life, but never thought of using them this way… just lovely Maureen!
Fresh cherries are plentiful here in the early summer, some from Illinois and Wisconsin, the best from Michigan for clafoutis, jam, pie and so forth. Flaugnarde is a new one to me, and it looks and sounds delicious, Maureen! I love grapes and they’re usually on hand here all the time, so this is a must try. Thanks for the recipe!
You’ve got it right — if it’s not cherries, it’s flaugnarde. I love this dish! One of my favorite desserts. Sweet, but not too sweet — something that appeals to almost everyone. Yours looks perfect — thanks.
OMG…my mouth is watering….xx
Love grapes and when California grapes are on sale I buy heaps and freeze, still enjoying last year’s crops.
Your Flaugnarde looks gorgeous and so simple to make too bad I am on a dairy free diet but perhaps a small slice will be OK.
This looks so interesting and delicious. I can’t believe how simple the recipe is though!
I’ve actually never thought to bake with grapes before. Yum yum yum! Love the story too Maureen. I could eat a bunch of grapes easy peasy and Ollie loves them too.
You always have a bag of grapes in the freezer? What a nifty idea. And this dessert… Looks amaze, simple too. Will add to the never ending list of recipes I am to try making. 🙂
I take a freezer container and after washing and drying the grapes I pull them off the stems and toss them in the box and into the freezer. When I want a snack it’s like a mini icy pole in texture. For kids I bet you could put them on skewers.
We keep our grapes in the fridge rather than the freezer, I’ll have to try freezing some! I have never cooked grapes but I think this will be dessert tonight – do you think that 2% milk would work or does it have to be full cream?
I would use full cream but it would work with 2%, I’m fairly certain.
I don’t care what you call it. I just call it good. I love grapes and wine and comfort food. This seems perfect!
What a wonderful dessert and yes, grapes are so good at the moment. I seem to be buying a 1kg bag every day – better than the kids snacking on chips though xx
You always come up with the most interesting and different recipes. Makes my mouth water just looking at flaugnarde,
even though I had never heard of it before today.
Grapes and cheese are a fave.
Oh my, but this sounds wonderful. I adore grapes, and i often have some in the freezer. They make such a tasty little treat. I must try this. Thanks!
I love grapes, but they must be black and seedless. I made a flaugnarde using black grapes and blueberries, and this post reminds me I should make one again while grapes are in season 🙂
This looks amazing, Maureen! I’ve never baked with grapes before, and have no idea why. 🙂 Now I want to try!
You learn something new every day! I had no idea about clafoutis! Interestingly enough, our Michelin Star chef in Lyon called our dessert Pear Clafoutis during our cooking course! The baked grapes sound fantastic, I’m sure the grape board was thrilled with the recipe. I love frozen grapes too!
I did say I was willing to be wrong. 🙂 That’s what my grandmother always said. I looked up Clafoutis on Wikipedia just now and they say the same thing as my gran.
Yes, please. Immediately.
Loving everything about this delicious tart. I don’t think my grapes would have ever made it to the baking task as I don’t think I could have ever thought of that creative idea by the time I finished snacking and eating my grapes and cheese. I love the cut in photo shot as it looks really decadent. Wishing you a super week!
I love eat grapes with cheese as well ! Your clafouti looks gorgeous ! I’ve never made with grapes. I use to make them with cherries.
I have never tried a ‘flow nard’ 🙂 This looks just delicious, Maureen!
LOL John came downstairs and said, “Did you have to put flow nard in there?”
I was never a pie person when I was younger, probably because I just didn’t like hunks of fruits like apples… But I LOVE ME SOME GRAPES so perhaps I would have adored this delicious looking combo!
Now grapes are one of the very few foods that I am not so keen on – but this could sway me:)
I had no idea what a clafoutis or a flaugnarde were till today! Too bad you are not my neighbor I would have helped you demolish this flaugnarde!
I have never heard of a flaugnarde, but found the history of it very interesting. Love the addition of grapes, and perfect for Summer. Hugs, Terra
What a lovely dish! You don’t see grape pastry very often (at least not here) but it looks absolutely divine and bursting with flavor.
Hi Maureen, What am I doing wrong? My comments do not always show up on your posts. Left one on this post yesterday but it is not showing.
Wow! I learned so much, Maureen. Thank you for clarifying and defining a flaugnarde and a clafoutis. Two things I did know before were frozen grapes are tasty hot-weather treats AND if it’s a dessert made by Maureen (by whatever name), it’ll be delicious =)
Okay, I’ll try it again. Looks like my first comment didn’t take. Here’s the message =) Thank you for clarifying the distinction between a flaugnarde and a clafoutis…Appreciated the pronunciation tip, too!
As for frozen grapes, in any color, they are a beautiful hot-weather treat! As for your dessert, like everything you make, Maureen, it looks deeeeelicious!
I’ve never heard of this dessert before, but it looks delicious!
This looks really good! Love how the flaugnarde just came up in the conversation. What a creative way to make use of cheese and grapes!
Woah looks super awesome! Keep up the good work! 🙂
A clafoutis is still top of my desserts I need to make list. You only see a standard cherry one, and quite frankly the thought of de seeding cherries puts me off.
Loving this simpler grape version. Think I need to make another batch of homemade ice cream!
I haven’t made homemade ice cream in a while. We’re trying to be more healthy but I’ve had a decided craving for the past few days. 🙂
I have never seen a dessert like this… I looks amazing. 🙂
I love frozen grapes too!
This is such an elegant treat, Maureen. It’s so rare to see grape desserts. I will be pinning this for later…ooh I wish I had a slice…it’s just so gorgeous! xoxo
Grape jam, grape jelly and grapes as snacks is about I ever do with grapes. That’s going to change. Love this!
Yep, I’ll have a triple slice of flow-nard please! Flonard? Flaunard? I don’t care what you call it, or how I pronounce it. This looks fabulous and I need some now. For dinner. Stuff the meat free meal I had planned (booooriiiing!). 🙂
John’s French accent isn’t so hot. ????
What a great way to use grapes up, like you I usually head for the cheese but this is definitely going to be given a go 😀
My mind would have been blank too, sometimes I just don’t know what to make of certain fruits, especially tropical fruits such as sapote are very limited and you can’t cook them in anyway. Flaugnarde is brilliant and I am so glad to read that you call it the right name and not clafoutis because clafoutis is just cherry. ^.^
I just got some gorgeous looking grapes the other day, not sure where they come from but I don’t get sick eating them (I brought home some gorgeous looking huge half dark completely overpriced US grapes in November, we got sick with a cold for a few days, it started with the throat hurting and we slowly realized that it was the grapes, because I bought them again later on and the same thing happened).
Thanks for sharing this, awesome essential recipe!