Requiring a short list of ingredients, one bowl, and a baking vessel, a clafoutis is one of the simplest desserts (or sweet breakfasts) one can toss together. With a history dating back well over a century, originating in the Limousin region of France, the tart is traditionally a very loose batter poured over unpitted cherries—though today you’ll see any matter of fruit, most often with stones removed before baking. And because the batter relies primarily on flour and liquid, it’s an ideal bake to reimagine with a sourdough starter discard base.
The ideal low-key summer bake, throw one together when you’re looking to use up sourdough starter discard but are decidedly not in the mood for a project.
Baked until just set, with plump cherries (or other stone fruit such as peaches, nectarines, plums, or apricots) threaded through, clafoutis texture is almost pudding-like (something between flan and butter cake). The ideal low-key summer bake, throw one together when you’re looking to use up sourdough starter discard but are decidedly not in the mood for a project. Here’s how to make a sourdough starter discard clafoutis.
Use 1 Full Cup of Sourdough Starter Discard To Replace Dry Flour (and Some Liquid)
Opening the fridge to find a big jar of sourdough starter discard cache looking back at you? This sourdough starter discard clafoutis is the perfect way to make use of it, as the batter requires one full cup, or 220 grams, of discard. In other words, you’ll start the batter with ½ cup each of flour (in my starter’s case, 70% all-purpose and 30% rye) and water.
Sourdough Starter Discard at Any Temperature or Feeding Stage Is Welcome
100% hydration sourdough starter discard at any temperature will work to replace dry flour and some of the liquid needed to make clafoutis batter. What’s more, clafoutis doesn’t require any leavening agents (the eggs in the batter help it puff), so the starter discard doesn’t have to be recently fed—though if it was, it can still be used.
Heavy Cream Makes the Richest-Tasting Result
Most clafoutis recipes call for milk as the liquid portion of the batter. However, since about half of the liquid here is going to be water from the sourdough starter discard, I like to add a bit of extra richness by using heavy cream. That said, if you already have milk in the fridge, use it!
Sweet, Unpitted Cherries Are Traditional
Sweet cherries are traditionally used in French clafoutis, sometimes specifically unpitted to allow for the subtly almond aroma and flavor from the stone to shine through. That part does, however, mean you’ll be spitting out pits in between bites of clafoutis, which simply isn’t my preference.
Instead, I use pitted cherries and a small splash of almond extract—if you don’t care for almond, simply skip it or use vanilla extract instead. I happened to have sour cherries on hand when developing this recipe, so I used them; see the FAQ section for more details on which fruit works well in a clafoutis.
Bake In Any 2- to 2 ½-Quart Vessel You Can Find
In addition to its minimal requirements in terms of ingredients, a clafoutis is forgiving when it comes to a baking vessel. Essentially anything from a ceramic pie plate to a cast iron skillet will do. Keep in mind that the wider the baking dish, the shorter the cook time.
Maurizio’s Note: I used my 11-inch by 8-inch Staub Cast Iron Oval Baking Dish (seen below and in some of the photos in this post), which worked incredibly well. Because the dish is thicker, it will require about 10 to 15 minutes more bake time due to the smaller pan. You’ll also notice I made a peach clafoutis, which is perfect timing since my tree is overflowing with peaches!
Sourdough Discard Cherry Clafoutis
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: 8 servings
- Category: Breakfast, Brunch
- Cuisine: French
Description
Baked until just set, with plump cherries (or other stone fruit such as peaches, nectarines, plums, or apricots) threaded through, clafoutis texture is almost pudding-like (something between flan and butter cake). The ideal low-key summer bake, throw one together when you’re looking to use up sourdough starter discard but are decidedly not in the mood for a project.
Ingredients
- 42 grams (3 tablespoons) unsalted butter
- 220 grams (1 cup) sourdough starter discard (100% hydration, unfed)
- 150 grams (3 large) eggs
- 114 grams (½ cup) heavy cream, half-and-half, or whole milk
- 63 grams (5 tablespoons) granulated sugar, divided
- 2 grams (½ teaspoon Diamond Crystal or ¼ teaspoon Morton) kosher salt
- 1 gram (¼ teaspoon) almond extract or 4 grams (1 teaspoon) vanilla extract
- 1 grams (¼ teaspoon) ground cinnamon or cardamom (optional)
- 340 grams (about 2 cups) pitted sour or sweet cherries
- Powdered sugar, for dusting (optional)
Instructions
Heat the oven to 350ºF (177ºC) with a rack in the center.
Place the butter in a 2 or 2 ½-quart baking dish (any shape), or 9- or 10-inch cast iron skillet or ceramic pie plate. Transfer the baking dish to the oven and let the butter melt, about 5 minutes. Remove from the oven and carefully tilt the pan around to ensure the baking dish and sides are coated in melted butter. Pour the excess butter into a small bowl (don’t scrape it out of the pan). Set aside.
In a large bowl, whisk together the sourdough starter, eggs, cream, 50 grams (¼ cup) sugar, salt, almond extract, and cinnamon if using until very smooth. Slowly whisk in the cooled melted butter.
Scatter the fruit into the baking dish, then pour over the batter. Sprinkle with the remaining 13 grams (1 tablespoon) sugar.
Bake until the clafoutis is puffed, set and started to turn golden at the edges, 25 to 30 minutes (the wider the baking dish, the shorter the cook time.). Let cool for at least 15 minutes (it will deflate a bit and may crack, don’t be alarmed!) or up to 2 hours before dusting with powdered sugar if you’d like. Use a big spoon to scoop out portions, or slice into wedges. Store leftovers covered in the refrigerator for up to 2 days.
Notes
Instead of pitted cherries, use peaches, plums, apricots, or nectarines, sliced ¼-inch-thick (no need to peel).
Sourdough Clafoutis FAQs
Can I use another fruit?
Yes! Berries like blackberries, raspberries, blueberries, and quartered strawberries swap in perfectly here, as would quartered figs, or sliced apples and pears.
Can I use frozen fruit?
Yes! Frozen cherries are a natural option here, as they are pitted but keep their shape; but any of the other berries listed above will work (with the exception of strawberries, as they can get very mushy). No need to defrost before baking either.
Can I use a glass baking dish for a clafoutis?
Yes, you can use a 2-quart glass baking dish or 9- or 10-inch pie plate. Bake the clafoutis at 325ºF (163ºC) for 35 to 40 minutes.
Can I use something other than heavy cream for a clafoutis?
Yes! This recipe calls for heavy cream to add some richness to the clafoutis, as its only other moisture comes from the water in the sourdough starter. Most clafoutis recipes call for milk as the liquid portion of the batter, so feel free to use milk—any fat content, or even non-dairy milk—as a cream swap. Half and half works too!
What if I don’t have enough sourdough starter?
If you’ve run out of sourdough starter discard, use equal parts of fresh flour and water until you’ve reached 220 grams.
What’s Next?
See our collection of more sourdough starter discard recipes for more sweet and savory treats.
Or, get straight to it with an easy, rich, and moist sourdough discard banana bread (one of my oldest discard recipes at The Perfect Loaf!).
18 Comments
I made this with Rhubarb because I have an abundance of it in my garden now. I roasted the rhubarb first to reduce the juices. It was still a bit soupy but the mix of sweet custard and sour was delicious. My family ate the whole pie before it even cooled off. https://uploads.disquscdn.com/images/c72c0f2919745c7fc6665a7a6c80b0ebc8d86a189aaccc67457f7c54c8d23689.jpg
I picked up a couple of white and yellow peaches from a local orchard yesterday and used one of each for this recipe. My starter was 2:5:5 instead of 100% but it seemed to work just fine. I also used Monkfruit sweetener instead of sugar. We were so eager to try it I forgot to take a picture before I cut it 😋 Very tasty and much healthier than a cobbler, cake or pie. https://uploads.disquscdn.com/images/f3aa96772484c4ed76d1af08385bd27340e896f7a19307796c5ff0e34859f6ef.jpg
I have made cherry Clafoutis every cherry seasons for more than 20 years and was excited to try this recipe. It turned out perfectly, had a nice sourdough flavor profile and was an overall success. My only additional observation is that this recipe has a very different texture than traditional clafoutis. It is much more breadier than custard as you would find in a traditional clafoutis. I think I still prefer the traditional recipe, but like how this was easier to pick up and eat as a snack cake. You wouldn't be able to do that with the traditional recipe. My sister didn't like it as it seemed too much like a bread pudding than a custard for her. For others… that may be what they are looking for. Yes, I would make it again, but it probably won't be the go to clafoutis recipe for me. I may play around with it to see if I can tweak it to be more custard like.
As good as it is simple.
Cherries, blueberries and… Bananas
looks colorful and tasted wonderful https://uploads.disquscdn.com/images/48f13c98f40b0d579459256c4250b682d0d1bfe0b89a40f49f3e51373662e76e.jpg wasn't quick enough to take pictures
I made this today and OMG delicious! I used frozen peaches, about 1/4 the recommended cinnamon, and vanilla extract with about 2 drops of almond extract. This is my new fav sourdough recipe!!! My home raised chicken eggs helped 2 😉
Ooh great mods there, Alanna! And home raised eggs? A luxury, I say! Enjoy!
hi Maurizio! may i ask how long this will keep for? would it still be good if i made it ahead one day ahead? 😊
This is really best the day it's baked. But a day before is fine, too! It will lose a little of the puffy texture, but the flavor will still be totally there 🙂
Made this with peaches today. Very easy. I didn't have enough discard, so I fed my starter in the morning and used it later in the day. Turned out fine. I upped the cinnamon just a bit, and would add even more the next time around. I love cinnamon and peaches! It was enjoyed by all, and was especially good with a scoop of ice cream 🙂
Great mods there, Cynthia! I used a ceylon cinnamon in mine, which has almost a cardamom hint to it, too. Loved it and went so well with my homegrown peaches. Thanks for the comments!
This is a great recipe! I’ve just made it with mirabelles (small plums). It tastes great. I’m going to make it again later this week, because my tree has plenty mirabelles.
I haven't made this yet with plums, but I know that's going to be good. Glad you liked it!
This was a very interesting recipe and a success I think…considering I've never tasted — yet alone cooked — a clafouti, it was really good! I used peaches and it was reminiscent of a peach cobbler, which I haven't had for ages! There's just something about warm peaches… I think next time I will bake it in a shallower dish. The center of the deeper one was a little loose for my liking but a hit with my husband. 🙂
Awesome, Debra, it sounds like a success to me! I bake this until it's just set, as Rebecca says in the recipe. Though, I did have to adjust the bake time to suit my smaller pan (as I mention above before the recipe). Agreed on the warm peaches!
Looks like a brilliant recipe! Would this work with a100% rye starter?
I think it'd be fine. It might be slightly more dense, but I really don't think so. It'll have more flavor 🙂
I tried it and it turned out beautifully – slightly custardy vs airy, but delicious! Thanks so much, you are such an inspiration to my micro bakery.
So great to hear that! And I appreciate that, means a lot. Thank you!