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Grape Flaugnarde

Real simple. Real rustic.

Real simple. Real rustic.

Have you ever had one of those days, where you’ve gotten home from work all beaten, craving for some comfort food to right the wrongs of the world?

Too much work to bake a cake, a cold pudding wouldn’t cut it, ditto an impersonal bar of chocolate – what to do, what to do?

The good news is there is a sweet (dare I say, almost healthy) French dessert which addresses the day’s shortcomings. Best of all, the recipe is fuss-free, and the plus is that all ingredients (bar the fruit) are blitzed in your blender, thus lending a satisfying channel to release pent-up tensions.

Win-win!

The French call this baked treat a flaugnarde, (a.k.a. the dark cousin of the clafoutis).

While you can use any pitted fruit (plums, prunes, nectarines, apricots) or berries (blue, rasp, black, cran), grapes are an alternative.

The offspring all love the sweet, crunchy goodness of Autum Royal seedless grapes. I love the deep purple oval globes for that pop of colour in salads. This dessert is a way to get you on your 5-A-Day (hence almost healthy, heh!).

Eggs, flour, sugar, milk and vanilla essence - almost like pancake batter!

Eggs, flour, sugar, milk and vanilla essence – almost like pancake batter!

You will need:

A tiny bit of butter
Grapes
1/4 cup of all purpose flour
1/4 cup of sugar
2/3 cup of full cream milk
1 large egg
1/2 tbsp of vanilla essence
pinch of salt

Pre-heat your oven to 218 Β° C.

Prepare your baking dish (you could use a ramekin, glass baking dish, anything oven-safe). I used two 6-inched ramekins which were lightly buttered. The baking dish that you choose needn’t be too deep; the batter should be able to just about submerge the fruit. The flaugnarde will be an organic, slightly bubbling mass to watch baking – but the absence of baking powder means your batter shouldn’t be spectacularly volcanic.

Wash the grapes and let them drain. Then pour them (in a single layer) into the ramekin.

Bung everything else (egg, flour, milk, sugar, salt, vanilla essence) into the blender and blitz for about a minute.

Pour | Nat Yusop

Pour your batter over the fruit, then give the ramekins a slight shake to make sure the batter is evenly coating all the grapes. Then bung the ramekins into the oven for 25-30 minutes. Hugs the heart when eaten warm.

C’est fait!

Ready for the Oven | Nat Yusop

Postscript: I made two. Yes. It was that kind of day.

6 comments on “Grape Flaugnarde

  1. Nina Che Rus
    February 8, 2013

    Hmmm thanks Nat! Now I have found a way to get rid of the stack of fruits in the fridge that is rather slow moving.. either that or a crumble I guess… Hehehe! Hope you are feeling better after the 2 ‘dark’ life savers! πŸ˜‰

    • Nat Yusop | BakeSlave
      February 8, 2013

      Feeling better, thanks Nina! I had the most “mala” cempedak the other day, and was contemplating making cempedak bread. But the grape flaugnarde won hands down; lazy methods, heh!

      • Nina Che Rus
        February 8, 2013

        Easier to make cempedak crepe me thinks. No proofing, waiting, proofing again.. Then again I have not been successful in making breads hence the reluctance huhu πŸ˜›

  2. soulofspice
    March 3, 2013

    How could Ihave missed this post Nat, its deliciously amazing. I’m so glad I stopped by your site for no random reason to discover grapes in batter!!

    • Nat Yusop | BakeSlave
      March 5, 2013

      LOL! No worries πŸ˜‰
      I’ve been waiting for the rain; having a hot dry spell (literally and figuratively) here in KL. Made a caramel coffee cake the other day but the caramel and icing just oozed into a gloop after a while, ha ha!

  3. Tea with Erika
    May 17, 2013

    That’s my kind of recipe! πŸ™‚

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This entry was posted on February 7, 2013 by in Bake, Custard and tagged , .
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