Matefaim
Here’s a traditional dish from eastern France that lives up to its name (“hunger-killer”), because it’s filling and complete on its own with a green salad.
The matefaim, or matafan, is a big thick pancake found in various forms, savoury or sweet, from Burgundy to the Savoie, from Franche-Comté to the Rhône-Alpes region.
This recipe is from the book “Le Tour du Monde des Crêpes” by Luc Roux, published by Éditions Ouest-France.
Preparation
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Step 1
Peel the onion, slice it and soften it in a pan with a little fat.
Meanwhile, wash the leeks and cut them into rounds.
Add them once the onion is translucent.
Pour in half a glass of water, cover and cook for 10 minutes.
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Step 2
Meanwhile, peel and clean the potatoes. Grate them with a coarse grater. With kitchen paper, dry them as much as possible.
Add the grated potatoes to the vegetables and carry on cooking, covered, for 10 minutes, checking regularly that they don’t burn. Add a little more butter if needed. A few minutes before the end, work in the cooked ham cut into small pieces.
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Step 3
While it cooks, make the crêpe batter: mix the flour, the eggs, the salt, the pepper, the parsley and the milk.
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Step 4
Mix the crêpe batter and the vegetables in a bowl.
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Step 5
Heat butter in a large pan.
Add the mixture and cook it, covered, over high heat for 6 or 7 minutes.
Heat butter in another pan and flip the pancake into this pan.
Carry on cooking for 3 or 4 minutes.
Serve piping hot with a seasonal salad.
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