Tefal PY300612 Matefaims batter, Crapiaux (thick potato) Crepes, Caroline-styleMatefaims, Matefaims Crepes (“Hunger-stoppers”), Matefaims from the Alps, •salt

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Matefaims Crepes (“Hunger-stoppers”)

Plan 1 hour in advance • approx. 20 matefaims • Cooking time: 2 min. on each side

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Matefaims batter

•250 gr flour • 1/2 litre milk•2 eggs • 1 Tbsp. walnut oil•salt

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.

I	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
S	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.

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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.

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