The perfect clafoutis made with tummy friendly, naturally fermented and leavened sourdough starter.

Sourdough Clafoutis

A classic Black Cherry Clafoutis but made with whole-body-friendly fermented grain.

Course Brunch, Dessert
Cuisine American, French, Traditional
Keyword Farm To Table, Fermented, Pastured, Real Food, Sourdough
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 12
Author Butter For All


Batter Ingredients

  • 1 1/2 Cups Sourdough Starter, stirred down 375g at 100% hydration
  • 1/2 Cup Maple Syrup 118g
  • 1/2 Cup Whole Milk 118g
  • 3 Whole Eggs
  • 1/4 Teaspoon Salt 2g
  • 1 Teaspoon Vanilla
  • 4 Tablespoons Butter melted

Other ingredients

  • 4 Tablespoons Butter
  • 2 1/2 Cups Pitted Cherries About 1 pound before pitting

Maple Whipped Cream


The Night Before - Feed Your Sourdough

  1. If you keep your sourdough at 100% hydration, feed it with 200 g of flour and 200 g of water. If you need to convert your sourdough to 100% hydration mix 250 g of flour and 250 g of water together and add one tablespoon of your active sourdough starter. Ferment the starter at room temperature overnight. 

The Next Morning -

  1. Pit the cherries and set them aside. If you don't have a pitter you can cut them in half or use a metal straw and beer bottle (place the berry on top of the beer bottle and push the metal straw through the cherry, pushing the pit into the bottle). 

  2. Melt 4 tablespoons of butter. Reserve the other 4 tablespoons for greasing the pan.

  3. Measure and add the batter ingredients to your blender, food processor or mixer.  This can be done by hand or with a whisk as well. Blend until combined. Set the batter aside.

  4. Preheat your oven to 450° and place a cast iron skillet inside the oven to preheat.

  5. Once the oven has heated remove the skillet and drop in the other 4 tablespoons of butter. Roll the pan to coat it evenly. Add the batter to the hot pan and then drop in the cherries in a nice even layer.

  6. Bake the clafoutis for 15 minutes. Lower the temperature of the oven to 350° and continue to bake the clafoutis another 15 minutes or until it is puffed, golden brown and set in the middle.

  7. Whip the cream, maple syrup and vanilla together and refrigerate the whipped cream.

  8. Let the clafoutis cool slightly before serving.  Add whipped cream if desired!