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.
