Guava Dutch Baby or Clafouti Goyave with Sourdough Starter

I have always called this a Dutch Baby, but you may know it as Clafouti.  The recipe is pretty much the same, and you probably don't need me to post that, as it's been done, a lot.  This is a version, using once again that ever present sourdough bread starter, lurking in my refrigerator.

When I am going to make bread (usually about once a week), a few days ahead of time I put a small portion of starter in a separate jar and begin to feed it more, leaving the jar out on my counter, and put the rest back in the fridge.  Every time before feeding that new batch, about half of it is first poured back into the "mother" starter, kept in the fridge.  This is the accumulating, lurking entity I am talking about.  It takes some attention and culinary creativity putting it to good use, i.e. English muffins, crumpets, pizza, coffee cake, flatbread, pancakes, all of which I have posted about, and now this Dutch Baby or Clafouti thingy.

As two lovely guavas were ready to fall off the tree, I thought of adapting a favorite breakfast dish - the Dutch Baby (who knows where that name came from).  The recipe is very simple, with 3 eggs and equal portions of flour and milk (3/4 cup), whipped up in a blender.  The idea on this version was to sub out the flour and milk for a cup of starter,  plus a small portion of milk to bring the batter to a similar pancake consistency.

A very easy breakfast, which only requires cutting up the fruit and letting it simmer in butter and brown sugar to release some of the water, then pouring your blended batter over and popping into the oven.

Guava Dutch Baby

2 guavas, seeds removed, sliced into small pieces
1/4 cup butter plus 2 tablespoons reserved
1/4 cup brown sugar
3 eggs
1 cup sourdough starter
1/4 - 1/2 cup milk

Preheat oven to 425 F
Prepare the fruit and when almost ready, set oven proof skillet over medium high heat, and when hot add butter.  Add your fruit to the melted butter, stirring to let the excess water evaporate.  Add in the sugar and stir until melted.

Meanwhile in a blender, whirl the eggs at high speed for 1 minute, with it running add the starter gradually, then slowly pour in the milk and continue whirling 30 seconds.  Melt remaining butter stirring in the fruit mixture.  Pour batter over the fruit and set in preheated oven.  Bake about 25-30 minutes, or until golden brown on top.

Flip onto a large plate, hopefully with all the fruit attached.   If not, you can always scoop it up and top the Baby.  Slice and serve.  I served mine with maple syrup and our lovely kefir cultured cream. It is a slightly indulgent breakfast, so it will be linked up to Slightly Indulgent Tuesdays, hosted by Amy.