Far Breton with Prunes

Method

1. 1Soak the prunesPour the warm rum or tea over the prunes and soak at least 30 minutes until plump. Drain, reserving the liquid, and pat dry.
2. 2Make the batterWhisk the eggs until loose, then whisk in the milk, yogurt, maple, vanilla and reserved soaking liquid. Add the rice flour, tapioca and salt and whisk until completely smooth. It will be thin, like crêpe batter.
3. 3Rest the batterRest 30 to 60 minutes at room temperature so the rice flour hydrates. Don't skip it or the far tastes sandy. Toward the end, heat the oven to 400°F (200°C) and grease the dish generously with avocado oil.
4. 4Fill the dishWhisk the batter again, pour it into the dish and drop in the prunes evenly. They will sink partway.
5. 5Bake hot, then lowerBake 15 minutes at 400°F (200°C), then drop to 350°F (175°C) and bake 35 to 40 minutes more, until puffed, deeply browned in patches and set firm with almost no wobble.
6. 6Cool completelyIt will sink and wrinkle as it cools; that's correct. Cool at least 1 hour and serve at room temperature in small squares.