Grape And Blueberry Flaugnarde

I created this Grape And Blueberry Flaugnarde recipe for Woolworths.

In December I was asked by Woolworths to do a blog post for their chopping board chit chat on grapes. I was in a baking mood and so I decided to use a clafoutis recipe to highlight the grapes. Clafoutis is usually made with cherries and as soon as I had one bite, I was taken right back to Brittany where we had our first taste of Far Breton. This traditional dessert is often made with grapes, so I was right on the money so to speak. I used green seedless grapes known as Prime and they are not very sweet and have a firm skin. It may have been better to cut them in half before I started baking, but either way, the taste it wonderful. You may be wondering what a flaugnarde is? I could not call this a flan so I turned to Wikipedia for some help: This is a flan-like baked French dessert with fruit arranged in a buttered dish and covered with a thick flan-like batter. Similar to a clafoutis which is made with black cherries, a flaugnarde is made with apples, peaches, pears, plums, prunes or other fruits. Resembling a large pancake, the dish is dusted with confectioners sugar and can be served either warm or cold.

Grape And Blueberry Flaugnarde

This was originally published on the 23rd of February 2012 – in the uploading of my old blog to my new one, this post did not transfer properly and I lost the post as well as the 29 comments. 

Grape And Blueberry Flaugnarde

Recipe Category: Baking
Makes enough for: 1 Flaugnarde
All Rights Reserved: An original recipe from Lavender and Lime


  • 400 g green seedless grapes
  • 100 g blueberries
  • 100 g fructose, divided
  • 125 g flour
  • 1 pinch fine salt
  • 3 eggs
  • 300 mls milk
  • icing sugar for dusting
  • butter for your baking pan


  • place the fruit into a bowl and dust with 50g fructose
  • leave to stand for 30 minutes
  • preheat the oven to 180° Degrees Celsius
  • butter a flan dish – I used my tatin dish
  • sieve together the flour, salt and the remainder of the fructose
  • beat the eggs well and them mix into the flour
  • mix in the milk thoroughly
  • pour over the fruit
  • bake for 35 minutes
  • cool until lukewarm and then dust with icing sugar

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