High Protein Vanilla Bean Clafoutis

Custardy. Lightly sweet. Effortlessly elegant.

Clafoutis is one of those desserts that looks refined and European — but is secretly one of the easiest things you can bake. No crust. No layers. No complicated steps. Just a silky batter poured over fruit and baked until gently set.

This High Protein Vanilla Bean Clafoutis keeps that classic soft, custard-meets-pancake texture — but adds protein through yogurt, eggs, and protein powder for a more satisfying, balanced dessert.

It’s minimal effort.
Maximum elegance.
With better macros.

A Little Background

Clafoutis originated in the Limousin region of France and is traditionally made with cherries baked into a flan-like batter. The result sits somewhere between:

• A custard
• A thick crepe
• A soft pudding cake

It’s rustic and refined at the same time.

We’re keeping that soft-set texture and vanilla-forward flavor — just giving the batter a protein upgrade so it works harder for you.

Why This Version Works

Classic clafoutis relies heavily on eggs and milk for its structure — which makes it naturally adaptable for high-protein adjustments.

By incorporating:

• Greek yogurt
• Vanilla protein powder
• Eggs
• A moderate sweetener

We maintain the delicate custard texture while boosting satiety.

It’s not dense.
It’s not cakey.
It’s smooth, lightly sweet, and beautifully soft.

Ingredients You’ll Need

Base Batter

• 3 large eggs
• ¾ cup milk (dairy or plant-based)
• ½ cup Greek yogurt
• ⅓ cup vanilla protein powder
• ¼ cup maple syrup or honey
• 1 teaspoon vanilla extract
• ½ teaspoon vanilla bean paste (optional but highly recommended)
• ⅓ cup oat flour (or all-purpose flour)
• Pinch of salt

Fruit Options (Choose One)

• 1 cup cherries (traditional)
• 1 cup blueberries
• 1 cup sliced strawberries
• 1 cup thinly sliced peaches
• Mixed berries

Optional: powdered sugar for dusting

Step-by-Step Instructions

1. Preheat & Prepare

Preheat oven to 350°F (175°C).

Lightly grease a 9-inch round baking dish or pie dish.

Spread fruit evenly across the bottom of the dish.

2. Blend the Batter

In a blender or bowl, combine:

• Eggs
• Milk
• Greek yogurt
• Protein powder
• Maple syrup
• Vanilla extract
• Vanilla bean paste
• Oat flour
• Salt

Blend or whisk until completely smooth.

The batter should be thin — similar to pancake batter, slightly looser.

Let the batter rest 5 minutes so bubbles settle.

3. Pour & Bake

Pour batter gently over the fruit.

Bake 35–45 minutes, until:

• The edges are set
• The center jiggles slightly but is not liquid
• The top is lightly golden

It will puff slightly in the oven and settle as it cools — this is normal.

4. Cool & Serve

Allow to cool at least 15–20 minutes before slicing.

Dust lightly with powdered sugar if desired.

Serve warm, room temperature, or chilled.

Texture Expectations

Clafoutis is not cake.
It is not cheesecake.

It should be:

• Soft and custard-like
• Slightly firm on the edges
• Tender and creamy in the center
• Lightly structured but delicate

If it feels rubbery, it was overbaked.
If it’s runny, it needs more time.

Common Mistakes to Avoid

1. Overbaking
Protein + eggs set quickly. Remove while center still has a gentle jiggle.

2. Adding too much protein powder
Too much will make it dense and chalky.

3. Using too much fruit
Excess fruit releases moisture and can make it watery.

4. Skipping vanilla bean paste
It elevates the flavor significantly (though optional).

5. Cutting too soon
Let it set slightly before slicing.

Flavor Variations

Classic Cherry Vanilla

Use dark cherries for traditional flavor.

Blueberry Lemon

Add 1 teaspoon lemon zest to batter.

Peach Almond

Add ¼ teaspoon almond extract and use sliced peaches.

Chocolate Berry

Add 1 tablespoon cocoa powder to batter and use raspberries.

Cinnamon Apple

Add ½ teaspoon cinnamon and thin apple slices.

Protein Boost Breakdown

Compared to traditional clafoutis, this version increases protein thanks to:

• Greek yogurt
• Protein powder
• Eggs

Classic clafoutis is relatively light but low in protein. This version provides more staying power while keeping the same delicate texture.

It’s dessert that doesn’t feel heavy — but still keeps you satisfied.

Storage & Make-Ahead

Store covered in the refrigerator for up to 4 days.

Clafoutis can be eaten:

• Cold
• Room temperature
• Gently reheated

It actually firms up slightly when chilled, creating a more custard-like slice.

Freezing is not recommended — texture can become watery upon thawing.

FAQ

1. Does it taste like protein powder?

No — vanilla and fruit dominate the flavor.

2. Can I make it dairy-free?

Yes — use plant milk and dairy-free yogurt.

3. Why did it deflate after baking?

That’s normal. It puffs in the oven and settles as it cools.

4. Can I reduce sweetener?

Yes — fruit provides natural sweetness.

5. What protein powder works best?

Vanilla whey blends give the smoothest texture. Plant protein may require 1–2 tablespoons extra milk.

6. Is it breakfast or dessert?

Technically dessert… but honestly, it works beautifully as breakfast.

7. Can I double the recipe?

Yes — use a larger baking dish and increase bake time slightly.

Serving Ideas

• Serve with Greek yogurt and fresh berries
• Add a drizzle of honey
• Pair with coffee or tea
• Top with a dollop of whipped cream
• Add a spoonful of almond butter for extra richness

It’s versatile and elegant without effort.

Final Thoughts

This High Protein Vanilla Bean Clafoutis is proof that simple desserts can still feel elevated.

It’s:

Soft.
Creamy.
Lightly sweet.
Beautifully rustic.

It looks like something you’d order at a café in France — but it takes minimal effort in your own kitchen.

Classic European charm.
Modern protein boost.
No complicated techniques required.

Just blend, pour, bake, and enjoy.

What timeless dessert are we upgrading next?