Recipe for Sweet Pea Clafoutis

Preheat the oven to 180°C. Cut the snow peas into thirds. This will make them easier to eat once cooked!

Blanch them in a large amount of boiling salted water for 2 minutes. Drain and then rinse under cold water. Set aside.

Peel and chop the onion. In a skillet, sauté the onion with olive oil for 5 minutes. When the onion is translucent, add the snap peas. Season with salt and pepper. Continue cooking for 3 to 5 minutes.

In the meantime, butter your ramekins, or a large dish if you are making a family-sized portion.

Beat the eggs with the liquid cream and the parmesan. Season with salt and pepper.

Add the smoked paprika (optional) and the mustard. Mix again.

Distribute the sugar snap pea mixture into the buttered molds, then cover with the flan mixture.

To finish, bake for 20 minutes at 180°C. Serve warm.