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Sourdough Discard Cherry Clafoutis Recipe

Use up your sourdough discard in this dreamy cherry clafoutis — a rustic French dessert with a custard-cake texture, juicy cherries, and a creamy, tangy twist. Perfect for summer baking, brunch, or an easy sourdough dessert that feels fancy without the fuss.
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Overhead shot of golden baked sourdough discard clafoutis, in a ceramic pie dish, being spooned out with a blue, patterned ceramic spoon. Dark pockets of baked cherries are dusted with powdered sugar.
5 from 1 vote
Prep Time:15 minutes
Cook Time:43 minutes
Total Time:58 minutes
Servings:8
Calories:211kcal
Equipment
  • 9-inch pie dish - (or other 1 quart/1 litre baking dish)
  • cherry pitter - (optional)
Ingredients
  • 1 cup sourdough discard - 240g
  • ½ - ¾ cup heavy cream (depending on starter thickness) - 120-180ml
  • 3 large eggs
  • ⅓ cup sugar (double if using sour cherries) - 65g
  • 2 tsp vanilla sugar (or vanilla extract)
  • ⅛ tsp salt
  • 3 cups sweet or sour cherries, pitted - 390g
  • powdered sugar (optional, for dusting)
Instructions
  • Preheat your oven to 175°C (350°F). Generously grease a 9-inch pie dish with butter. If you like, pit the cherries, then scatter them evenly in the dish.
  • In a large bowl, whisk together the eggs, sourdough discard, cream, sugar, vanilla sugar, and salt until the batter is smooth and quite liquid.
  • Pour the batter evenly over the cherries in the pie dish.
  • Bake for 40–50 minutes, until the clafoutis is puffed and set in the center. A toothpick inserted into the middle should come out clean.
  • Remove from the oven and let it cool slightly. It will gently deflate as it cools.
  • Serve lukewarm, dusted with powdered sugar.
Notes
  1. Not pitting cherries adds a subtle almond aroma. Make sure to pit cherries if serving clafoutis to kids.
  2. Adjust cream based on your starter’s thickness to keep the batter smooth.
  3. Batter can be made up to 24 hours ahead; cover and refrigerate.
  4. Swap in raspberries, blackberries, apricots, peaches, plums, or your favorite i summer fruit.
  5. Spoon out like custard or cool completely and slice like cake.
  6. Store leftovers overnight at room temperature or up to 3–4 days in the fridge.
Author: Sarah | Grains & Greens Kitchen
Calories: 211kcal | Carbohydrates: 31.3g | Protein: 5.4g | Fat: 7.7g
Tried this recipe?Let me know how it turned out!