Grape Clafoutis

This  French dessert is normally made with cherries but I had quite a surplus of grapes in my fridge and this recipe works really well with grapes.
It's a creamy dessert best served warm. I reheated leftover clafoutis for a few seconds in the microwave.

I adapted a recipe from Tom Doorley that appeared in the Mail on Sunday.

Ingredients:
- 40g butter
- 125g gluten free flour
- 3 eggs
- 300ml coconut milk
- 1 tsp vanilla extract
- 500g seedless grapes
- Icing sugar

Merhod:
Preheat the oven to 170C. Put the butter into a roasting tray and put in the oven to melt. Mix flour, eggs, milk and sugar in a food processor. Add the vanilla. Spread the grapes evenly over the bottom of the buttery roasting tin and pour the batter in on top. Re-arrange the grapes evenly. Bake for 35 minutes, until the sides have puffed up and the batter in the middle has just set. Let it cool for a while, then sieve over some icing sugar.

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