Sourdough Berry Clafoutis

A delicious French style dessert that uses 200g of sourdough starter and 4 eggs. Baked in a pie dish or cast iron skillet and topped with whipped cream and berries, this is what dreams are made of!

Course Dessert

Cuisine French

Keyword Sourdough Discard

Prep Time 10

Cook Time 35

Fermentation Time 1

Total Time 1 45

Servings

Calories 193kcal

Equipment

Pie Dish or Cast Iron Skillet (see notes for sizing)

Ingredients

4 Eggs
200 g Milk (whole milk)
20 g Honey
3 g Sea Salt
200 g Sourdough Starter (or sourdough starter discard)
25 g Butter (softened at room temp)
50 g Sugar (fine granulated sugar)
400 g Fresh Berries (raspberries, blueberries, blackberries, strawberries) if you want to use frozen, adjust to 250g.
30 g Powdered Sugar (for dusting once baked)

Instructions

The Day Before

In a large bowl, whisk together eggs, milk, honey, salt and sourdough starter until it forms a thin batter. Pop the batter into the fridge for up to 24 hours to chill and ferment.

When You're Ready to Bake

Preheat oven to 190C (375F).
Grab your pie dish and grease it with butter and sprinkle with the sugar. Pop into the freezer to chill until cold.
Once the pie dish is cold, gently pour in the batter you prepared yesterday and then add the berries on top. Some of them will sink and some of them will peak through the batter.
Bake in the oven at 190C (375F) for around 35 minutes or until the edges are golden and the middle is firm to the touch. If you've used frozen berries (like I have) you might need to add an extra 10 minutes baking time.
I've baked my sourdough berry clafoutis on the bottom shelf of my fan forced oven at 190C (375F).
Remove from the oven and serve warm, dusted with powdered sugar and topped with vanilla ice cream or whipped cream.

Notes

Berries - I've used 250g of frozen berries (raspberries and blueberries). You can use fresh berries if they are in season. I use 400g of fresh berries as opposed to 250g of frozen berries.

Fermentation Time - I chill my batter for up to 24 hours in the fridge before baking. This is fantastic if you like being organised as you can whip this up in seconds! If you want to make it sooner, you can ferment the batter for as little as 2 hours.

Baking Dish - I've used the same pie dish that I bake all my sourdough pies in. It is 1.47Q or 1.4L and measures 25cm (9.8") across and 5cm (1.95") deep. You could also use a cast iron skillet with similar dimensions. Alternatively, if your dish is larger, you could double the recipe.

Nutrition