Sweet Pepper and Cheddar Clafoutis

Preheat oven to 375F/190C.
Wash thourouly the basil and pat dry with a kitchen towel. Using the mini herb chopper, chop the basil to make about ¼ cup. Set aside.
Wash and clean the bell peppers and slice them into quarters. Place them in the eco-chop, and give it a few pulls so they are chopped as desired. Set aside.
With the mini grater, grate the white cheddar. Set aside.
Heat a frying pan on medium. And once hot, pour the roasted garlic oil and the chopped bell peppers. Cook for about 10min.
In a mixing bowl, whisk together eggs, milk, sour cream. Salt, pepper (Season to taste). Add the flour, then add the white cheddar and parmesan cheese. Gently whisk.
Once the bell peppers are almost done, using a spatula carefully add them to your batter, along with the chopped basil. Set aside.
Place your Donut Flexipat® Tray on the top of your Medium Perforated Baking Sheet.
Place a few pieces of ham at the bottom of The Flexipat®.
Using the mini ladle, pour the batter into each wells, one at the time. Cover with your bonMAT™ to keep your clafoutis flat.
Bake for 20 minutes at 375F/190C. (every oven heats differently, monitor your clafoutis from 15min)
Once your clafoutis are out of the oven, let them cool down for about 5min. Then, unmold, serve and enjoy. Bon appetit!