Cla-what?!
Transform your leftover sourdough starter into a delightful, elegant, and custardy clafoutis, perfect for showcasing seasonal fruits.
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SOURDOUGH DISCARD CLAFOUTIS: A DELIGHTFUL AND EASY DESSERT
Inspired by The Perfect Loaf., this sourdough discard clafoutis is a delightful twist on the traditional recipe. While clafoutis is often made with black cherries, I opted for a refreshing combination of blueberries and lemon zest, but the point of this treat is to highlight fruit(s) of your choice as did Julia Child or King Arthur Baking. This versatile recipe is a great way to use up your sourdough discard and enjoy a delicious, homemade treat for breakfast or dessert.
With its creamy custard texture, burst of fruity flavor, and tangy sourdough twist, this dessert is a perfect way to start the day or to end any meal. So why wait? Give it a try and savor the taste of homemade goodness!
NOTES BEFORE YOU BAKE
- Can be kept covered in the fridge for up to 2 days.
- You can use other fruit like cherries, peaches, or strawberries (and more).
- You can use a different baking dish if you don’t have a cast iron or prefer a different pan, but the baking time will change as if it less shallow than the baking time will take longer and vice versa.
SOURDOUGH DISCARD CLAFOUTIS RECIPE
total Time
45 minutes
Serves
8
Ingredients
- 42 grams – unsalted butter
- 220 grams – sourdough discard starter
- 150 grams – large eggs
- 114 grams – whole milk
- 57 grams – granulated sugar
- 2 grams – kosher salt
- 4 grams – vanilla extract
- 1 gram – cinnamon, ground
- 1 lemon’s zest
- 200 grams – blueberries, frozen
- powdered sugar (optional)
- maple syrup (optional)
Steps
1
Heat the oven to 350 F with a rack in the center.
2
Place the butter in the cast iron skillet. Transfer the baking dish to the oven and let the butter melt, about 5 minutes.
3
Remove from the oven and carefully tilt the pan around to ensure the pan and sides are coated in melted butter. If not, add more butter to coat the necessary spots. Otherwise, pour the excess butter into a small heat proof bowl and don’t scrape it out of the pan.
4
In a large bowl, whisk together the sourdough starter, eggs, milks, sugar, salt, vanilla, lemon zest, and cinnamon.
5
While whisking the ingredients, slowly pour the melted butter.
6
Scatter the fruit into the baking dish, then pour over the batter.
7
Bake for about 25 minutes until the clafoutis is puffed, set and the edges start to become golden.
8
Let it cool for about 15 minutes or up to 2 hours before dusting with powdered sugar and syrup (optional)
