Cook the peas in boiling salted water for 5 minutes. Drain them.
Preheat the oven to 400°F (200°C), then butter and flour a 9-inch (23cm) hollow mold.
Set aside.

In a large bowl, pour in the flour, then the eggs, in the center.
Gradually whisk in the cream, adding it progressively.
Incorporate the Gruyère, Parmesan, chopped mint, and ras-el-hanout.
Add the drained peas and mix well.

Pour the preparation into the prepared mold, then bake for 30 to 35 minutes.
Let cool, unmold onto a plate, and flip onto a serving plate so the top of the clafoutis is facing up.
Decorate with the reserved mint leaves.
Serve hot, warm, or cold.