Matafans Savoyardes Recipes
MATAFANS SAVOYARDES
A matafan is a thick crepe; there are a few variations. For centuries, this was a daily dish for the local peasant. Eaten in the morning, matafans sustained him/her through a long day of work until the main meal at mid-day. They are portable, so could be taken to the work site. Matafan comes from mata- which means kill, and faim- which means hunger in patois. Variations would be to include rosemary, other herbs, cheese, or diced ham. Sweet matafans add sliced apples with cinnamon, a little milk, and a little sugar. Matafans can be eaten hot or cold.
Provided by Mme M
Categories Breakfast
Time 25m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- In a large bowl, pour the flour, then break the eggs in, one by one, incorporating each one into flour.
- Beat this mixture, adding a little water just so that the batter has a cake sort of consistency. Add the salt. Add the eau-de-vie or schnapps.
- The consistency should be somewhat thick.
- Heat a wide fry pan to a medium-high heat. Heat the oil in the pan. When it is quite hot, pour a ladleful of the batter onto the pan.
- It will be ready to turn when the edges are browned and the center isn't runny. Turn the crepe and cook just a little longer.
- Repeat with remaining batter.
- If eaten at lunch, have with a salad and sliced meat.
Nutrition Facts : Calories 250.9, Fat 10, SaturatedFat 2.4, Cholesterol 264.4, Sodium 378.9, Carbohydrate 27.5, Fiber 1, Sugar 0.6, Protein 11.5
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