What is a clafoutis (klah-FOO-tee)? A clafoutis is a French skillet-style crepe, traditionally baked with pitted cherries, though other firm fruits that don’t bleed heavily (release too much juice) work very well. This sourdough kefir fruit clafoutis was born from a desire to use sourdough starter in a lighter, more nutritious way by adding kefir. The result is surprisingly delicate, not too heavy on the stomach, and full of gentle tang and fruit flavor.
This sourdough kefir clafoutis takes about 10 minutes to prepare and 30–40 minutes to bake. Serve it warm and bubbling straight from the oven with cream or ice cream for a simple dessert, or enjoy it at room temperature as a quick, satisfying breakfast crepe.
Tips for making sourdough kefir fruit clafoutis
Choose the right fruit
Traditional clafoutis uses pitted cherries, but any fruit that behaves well in cobblers will work: cherries, blueberries, and stone fruits such as apricots, peaches, nectarines or mango. Fresh fruit is preferable to frozen, since frozen fruit can release more juice as it thaws. That extra juice may make the clafoutis runnier and change the texture.
About cherries
Cherries are a classic and delicious choice for clafoutis. If you don’t have a cherry pitter, you can remove pits using simple kitchen techniques similar to hulling strawberries.
Sourdough starter and kefir substitutions
This recipe uses both sourdough starter and kefir. If you prefer to skip the starter, substitute regular all-purpose flour, using half the weight called for in starter (by weight) and enough milk to reach similar batter consistency. Kefir can be substituted with a mix of milk and cream. Using genuine sourdough starter and kefir, however, boosts the recipe’s nutritional profile and adds a mild tang that suits fruit very well.
Flavor extracts
Vanilla extract is the standard and works beautifully, but feel free to experiment. Almond extract or amaretto flavor pairs exceptionally well with apricots and stone fruit.
Use a preheated cast-iron skillet
Baking the clafoutis in a preheated cast-iron skillet gives the best texture and browning. If you don’t have cast iron, a regular baking dish will do; you may need to add another 5–10 minutes of baking time. Preheating the pan helps reduce overall baking time and gives the dessert a nicely caramelized edge.
Technique
This is a straightforward recipe. Start by whisking eggs, sugar, and your chosen extract until light and fluffy—the aerated eggs act like a gentle leavening agent. In a separate bowl, whisk the sourdough starter and kefir until smooth, then add melted butter and combine well. Make sure the starter and kefir mixture is lump-free for a uniform final texture.
Lightly grease the preheated skillet with butter, pour in the batter, then scatter pitted cherries or your chosen fruit evenly over the top. Bake until the clafoutis is set but still slightly jiggly in the center—about 30 minutes in a hot cast-iron skillet or up to 40 minutes in a regular baking dish. The center will continue to cook a bit from the residual heat when removed from the oven.
When finished, the clafoutis should be puffed and lightly golden on the edges with a tender, custard-like interior. Serve warm with a scoop of vanilla ice cream, a dollop of whipped cream, or simply enjoy at room temperature as a fruity breakfast crepe.
Sourdough Kefir Fruit Clafoutis
Servings: 8 • Prep: 10 mins • Cook: 30–40 mins • Calories (approx.): 153 kcal per serving
Ingredients
- 3 large eggs
- 100 g sugar
- 1 tsp pure vanilla extract (or almond/other extract to taste)
- 2 Tbsp melted butter
- 1 tsp butter for greasing the skillet
- 130 g active sourdough starter (unfed/discard works fine)
- 3/4 cup kefir (or substitute milk/cream)
- 280 g pitted cherries (or other berries / stone fruit)
Instructions
- Preheat the oven to 350°F (177°C) with a cast-iron skillet inside to warm.
- In a bowl, combine the eggs, sugar, and vanilla. Whisk until the mixture is light and slightly fluffy.
- In a separate bowl, whisk the sourdough starter and kefir together until smooth and free of lumps. Add the melted butter and whisk to combine.
- Mix the egg mixture into the sourdough–kefir mixture and whisk until uniform.
- Grease the preheated cast-iron skillet with the teaspoon of butter, then pour in the clafoutis batter.
- Distribute the pitted cherries or chosen fruit evenly on top of the batter.
- Bake for 30–40 minutes. In a cast-iron skillet, aim for about 30 minutes; in a regular baking dish, it may take closer to 40 minutes. The clafoutis should be set at the edges and still jiggle slightly in the center—residual heat will finish it after you remove it.
- Serve warm with ice cream or cream for dessert, or cool to room temperature and enjoy as a breakfast crepe.
Notes and variations
- Fresh fruit usually gives the best result; if using frozen fruit, toss it with a little flour to reduce bleeding.
- Try different extracts—almond pairs nicely with apricot and stone fruits.
- If you don’t keep a sourdough starter, substitute half the starter weight with all-purpose flour and adjust liquid as needed.
- For a richer dessert, replace some or all of the kefir with cream.
I’d love to hear if you try this clafoutis and what fruit combinations you enjoyed. It’s an easy, flexible recipe that turns sourdough discard and kefir into a light, comforting treat—perfect for breakfast or a simple dessert.