4 large eggs
¼ cup honey
½ cup sour cream, creme fraiche, or full-fat coconut milk
½ cup (1 stick) butter or unrefined coconut oil
1 teaspoon vanilla extract
1 cup crispy almond* flour OR 3Tb coconut flour (almond flour tastes better, but coconut flour is good, too)
½ teaspoon ground cinnamon
pinch of ground nutmeg
¼ teaspoon Celtic sea salt
3 large pears and/or apples, peeled, cored, and sliced (it's okay to leave the peel on the pears so long as it's not too thick)
1.Butter an 8X8 glass dish, generously
2.In a small saucepan, melt one stick of butter. Then add honey and stir.
3.In a medium bowl, combine eggs, sour cream, cinnamon, nutmeg, salt, and vanilla. I like to use my immersion blender to mix it all up together, but you could certainly use a whisk or mixer instead.
4.Add melted butter and honey to wet ingredients and whisk or blend.
5.With the immersion blender running, add almond flour (or coconut flour) and whir until well-combined (or use mixer or whisk until smooth). Using the immersion blender is great because it further grinds the almond flour (which doesn't get particularly fine when I grind it in the food processor).
6.Arrange the sliced fruit on the bottom of the pan, then pour the mixture over the top. (Note: the fruit will float up while it is cooking.)
7.Bake at 325° for 45-55 minutes, until clafoutis is set in the center and the top is golden.
8.Cool and serve.