Requiring a short list of ingredients, a bowl and a baking tray, a clafoutis is one of the simplest desserts (or sweet breakfasts) you can throw together. With a history dating back over a century, originating from the Limousin region of France, tart is traditionally a very runny batter poured over unpitted cherries, although today you’ll see any trace of fruit, most often with the stones removed first of cooking. And because the batter is mostly based on flour and liquid, it’s an ideal bake to reimagine with a sourdough discard base.
The ideal low-key summer dessert, make one together when you’re looking to use up sourdough scraps but are definitely not in the mood for a project.
Baked until just done, with plump cherries (or other stone fruits like peaches, nectarines, plums or apricots) tucked in, the texture of clafoutis is almost pudding-like (something between flan and butter cake). The ideal low-key summer dessert, make one together when you’re looking to use up sourdough scraps but are definitely not in the mood for a project. Here’s how to prepare a waste clafoutis with sourdough.
Use 1 full cup of sourdough scraps to replace the dry flour (and a little liquid)
Opening the fridge and finding a big jar of sourdough scraps staring back at you? This sourdough scrap clafoutis is the perfect way to use it, as the batter requires a full cup, or 220 grams, of scraps. In other words, you’ll start the dough with ½ cup of flour (in my starter case, 70% all-purpose and 30% rye) and water.
Discarding sourdough at any temperature or feeding stage is welcome
Sourdough scraps with 100% hydration at any temperature will work to replace the dry flour and some of the liquid needed to make the clafoutis batter. Additionally, clafoutis requires no leavening agents (the eggs in the batter help it fluff up), so the initial scrap doesn’t have to be freshly fed, although if it were, it can still be used.
Heavy cream offers the richest tasting result
Most clafoutis recipes call for milk as the liquid part of the batter. However, since about half the liquid here will be water from the sourdough scraps, I like to add a little extra richness by using cream. That said, if you already have milk in the fridge, use it!
Sweet, stoneless cherries are traditional
Sweet cherries are traditionally used in French clafoutis, sometimes purposely unpitted to allow the delicate almond aroma and stone flavor to shine through. This part, however, means you’ll be spitting out pits between bites of clafoutis, which is simply not my preference.
Instead, I use pitted cherries and a small splash of almond extract—if you don’t like almonds, just skip them or use vanilla extract instead. I happened to have some black cherries on hand while developing this recipe, so I used them; see the FAQ section for more details on which fruit works well in a clafoutis.
Cook in any 2 to 2 ½ quart container you can find
In addition to the minimal requirements in terms of ingredients, clafoutis is also forgiving in terms of baking vessel. Just about anything will work, from a ceramic pie plate to a cast iron skillet. Keep in mind that the larger the pan, the shorter the cooking time.
Note from Maurizio: I used mine Staub 11 x 8 inch cast iron oval baking pan (see below and in some photos in this post), which worked incredibly well. Since the dish is thicker, it will take about 10-15 minutes longer to cook due to the smaller pan. You’ll also notice that I made a peach clafoutis, perfect timing as my tree is overflowing with peaches!
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Description
Baked until just done, with plump cherries (or other stone fruits like peaches, nectarines, plums or apricots) tucked in, the texture of clafoutis is almost pudding-like (something between flan and butter cake). The ideal low-key summer dessert, make one together when you’re looking to use up sourdough scraps but are definitely not in the mood for a project.
- 42 grams (3 tbsp) unsalted butter
- 220 grams (1 cup) sourdough waste (100% hydration, unfed)
- 150 grams (3 large) eggs
- 114 grams (½ cup) cream, half-and-half, or whole milk
- 63 grams (5 tablespoons) granulated sugar, divided
- 2 grams (½ tsp Diamond crystal or ¼ tsp Morton) kosher salt
- 1 gram (¼ tsp) almond extract or 4 grams (1 tsp) vanilla extract
- 1 gram (¼ tsp) ground cinnamon or cardamom (optional)
- 340 grams (From 2 cups) pitted bitter or sweet cherries
- Powdered sugar, for dusting (optional)
Heat the oven to 177°C (350°F) with a rack in the centre.
Place the butter in a 2- or 2 ½-quart baking dish (any shape), or in a 9- or 10-inch cast-iron skillet or ceramic cake pan. Transfer the baking sheet to the oven and let the butter melt, about 5 minutes. Remove from the oven and carefully tilt the pan to ensure the pan and sides are coated with melted butter. Pour excess butter into a small bowl (do not 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.
Spread the fruit on the baking tray, then pour the mixture over it. Sprinkle with the remaining 13 grams (1 tablespoon) sugar.
Bake until the clafoutis is puffed, firm and starting to brown around the edges, 25 to 30 minutes (the larger the pan, the shorter the baking 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 icing sugar, if desired. Use a large spoon to scoop out portions or cut into wedges. Store leftovers covered in the refrigerator for up to 2 days.
Notes
Instead of pitted cherries, use peaches, plums, apricots, or nectarines, cut into ¼-inch-thick slices (no need to peel).
Frequently asked questions about Sourdough Clafoutis
Can I use another fruit?
YES! Berries like blackberries, raspberries, blueberries and quartered strawberries swap in perfectly here, as do 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 retain their shape; but any other berries listed above will work (except strawberries, as they can get very mushy). You don’t even need to defrost it before cooking.
Can I use a glass baking dish for clafoutis?
Yes, you can use a 2-quart glass baking dish or a 9- or 10-inch cake pan. Cook the clafoutis at 163°C for 35-40 minutes.
Can I use something other than cream for a clafoutis?
YES! This recipe calls for the use of cream to add some richness to the clafoutis, as the only other moisture comes from the water in the sourdough starter. Most clafoutis recipes call for milk as the liquid part 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 happens if I don’t have enough sourdough starter?
If you have run out of sourdough scraps, use equal parts of fresh flour and water until you reach 220 grams.
What’s the next step?
Check out our collection of other sourdough scrap recipes for more sweet and savory treats.
Or, get straight to the point with an easy, rich, and moist sourdough scrap banana bread (one of my oldest scrap recipes on The Perfect Loaf!).
