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Matefaims Crepes (“Hunger-stoppers”)
Plan 1 hour in advance • approx. 20 matefaims • Cooking time: 2 min. on each side
Matefaims batter
Place the flour in a mixing bowl. Make a well in the middle. Break the
eggs into it, add the oil, a pinch of salt, and a cup of milk. Work the
batter vigorously using a wooden spoon so that it becomes very
uniform. Gradually add the rest of the milk until the batter makes a
ribbon when it drips off the spoon. Let sit for 1 hour.
Matefaims from the Alps
Cut a 1/2 cm thick slice of ham into tiny cubes. Grate 100 gr of
Comté or Beaufort cheese. In a frying pan, melt one pat of butter in
2 Tbsp. of oil and brown in it one cup of large bread crumbs. Mix in
the ham, cheese and croutons.
As a variation, you can substitute mushrooms for the ham and
cheese.
Crapiaux (thick potato) Crepes
Dice 1 large onion and soften by sautéing in 1 pat of butter. Cut a
slice of country ham into tiny cubes. Mix the ham and onion into the
batter.
Caroline-style Matefaims
The garnish consists of banana slices sautéed in butter, placed on
the matefaim halfway through cooking with honey poured on top.
Cover with a second ladle of batter and continue cooking the
matefaim as indicated previously.
Sprinkle with sugar.
• 250 gr flour • 1/2 litre milk
• 2 eggs • 1 Tbsp. walnut oil
• salt
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TsCrêpiers 02-11 17/02/11 9:13 Page 88
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