Green Grape Clafoutis

 I was recently asked what this dessert is, and I had to think about it.  There really isn't anything similar to this cake.  It's custardy, but also crepe-like, with the edges like a souffle.  It has baked fruit sunken in the batter.  It's rustic, still impressive, and it seems to exude an old-world charm. However you want to describe it, everywhere I've taken this, people seem to love it.

When we had the black grapes from the rescue boxes, I probably made this recipe five or six times, and many people loved it.  This time we got both red and green grapes in our boxes.  Green grapes are more traditional in France in this dessert, which, weirdly, I have never tried before making this.  A restaurant I worked at in college made a cherry clafoutis, which is probably the most common version.  This is a dessert that you can really use whatever fruit you like.  It's one of the easiest desserts to make.  Mine came out a little darker than I would have liked, but it's still good.

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Green Grape Clafoutis

About 2 cups of green grapes (or any sweet grapes)

1/4 cup melted butter + more for buttering

4 eggs

1/2 cup of raw sugar

1 3/4 cup whole milk

1 cup of unbleached flour

1 tsp vanilla extract

pinch of pink salt

Makes 8 servings

Preheat oven to 375°F.  Butter a 9" cake pan.  Place it on a baking sheet.  The batter goes up to the top of the cake pan.  Pack all the grapes into the bottom of the pan; if there are any holes, fill them in with more grapes.  In a medium bowl, I whisk the sugar and the eggs together.  Take 1 cup of the milk and the flour and blend in a blender.  Take the rest of the milk and the butter and blend them together.  It will look just like whipping cream when it is done.  Pour this into the bowl.  Add the vanilla and salt, and mix.  If you have a big enough blender, you can put everything in the blender, blend, and pour.  I have a tiny blender, so I do it this way.  Pour the batter over the grapes slowly, so you don't dislodge your packed grapes.  Bake for 50 minutes, check with a cake tester or toothpick to make sure it comes out clean.

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You don't have to cook fancy or complicated masterpieces, just good food from fresh ingredients.

 - Julia Child