Sourdough Kefir Fruit Clafoutis Recipe for Fluffy, Tangy Bakes

What’s a clafoutis? (klah-FOO-tee) A clafoutis is a French skillet-style crepe, traditionally baked with pitted cherries. It can also be made with other fruits that don’t release too much juice during baking. This sourdough-kefir fruit clafoutis was born from a desire to use up sourdough starter and make the dish a bit lighter by adding kefir. The result is surprisingly delicious and easier on the stomach than some richer versions.

Preparation takes about 10 minutes and baking about 30–40 minutes. Serve warm and bubbling straight from the oven with cream or ice cream for dessert, or enjoy at room temperature as a simple breakfast.

Tips for making sourdough-kefir fruit clafoutis

Type of fruit

Classic clafoutis use pitted cherries, but other fruits that work well in cobblers are also suitable: blueberries, apricots, peaches, nectarines, mangoes and similar stone fruits. Fresh fruit is generally better than frozen because frozen fruit tends to bleed (release juice) as cell walls break during freezing and thawing, which can make the clafoutis watery.

Cherries

Cherries are the traditional choice. You can pit cherries without special tools, similar to hulling strawberries. Pitting by hand works well if you don’t have a cherry pitter.

Sourdough starter and kefir

This recipe uses both sourdough starter and kefir. If you don’t have starter, substitute with regular all-purpose flour, using half the weight called for in starter. Kefir can be replaced with a combination of milk and cream if needed. Using sourdough starter and kefir adds flavor and makes the clafoutis more nutritious.

Extract

Add an extract to enhance flavor—vanilla is classic, but almond (or amaretto), citrus, or other flavorings work well. I especially enjoyed apricot with a hint of almond extract.

Cast iron skillet

A preheated cast iron skillet is ideal: it shortens baking time to about 30 minutes and keeps the clafoutis warm when served. If you don’t have cast iron, a regular ovenproof baking dish works; expect closer to 40 minutes of baking time.

Technique

This is a straightforward recipe. First whisk the eggs, extract and sugar until light and fluffy—this airy mixture acts as a natural leavening. Mix the sourdough starter and kefir until smooth and lump-free; lumps will stand out in the finished clafoutis. Stir in melted butter, then combine the egg mixture with the sourdough-kefir mixture and whisk until uniform.

Whisk until the egg mixture is light and fluffy, then whisk the sourdough and kefir together until smooth.

Once combined, grease the preheated cast iron skillet with a little butter before pouring in the clafoutis batter.

Pour the batter into the skillet, distribute the pitted fruit evenly, then bake. When done, the clafoutis should still jiggle slightly when shaken gently; it will continue to set from residual heat, especially in a cast iron skillet. If you bake in a regular dish, check that it’s fully set—there should be no excessive wobble.

I’d love to hear if you try this recipe and what fruit or flavor combinations you experimented with.