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Matefaims Crepes ("Hunger-stoppers")
F
Plan 1 hour in advance • approx. 20 matefaims • Cooking time: 2 min. on each side
Matefaims batter
NL
• 250 gr flour • 1/2 litre milk
• 2 eggs • 1 Tbsp. walnut oil
D
• salt
Matefaims from the Alps
I
S
FIN
Crapiaux (thick potato) Crepes
DK
Caroline-style Matefaims
N
E
P
GR
RUS
UA
GB
ARA
88
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.
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.
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.
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.
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