Prep 5 mins
Cook 20 mins
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.
- 5 ounces flour
- 5 eggs
- 1 tablespoon eau de vie or 1 tablespoon schnapps
- 1⁄2 teaspoon salt
- 1 tablespoon oil
- 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.