Apple matafan from Baking Chez Moi: Recipes from My Paris Home to Your Home Anywhere (page 341) by Dorie Greenspan

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • anya_sf on March 29, 2018

    I cooked it in a 12" nonstick pan and it turned out perfectly (20 minutes on one side, 8 minutes on the other). I used white whole wheat flour and lowfat milk to make it slightly healthier. I had some boiled cider, so used that instead of the brandy. My family enjoyed it for breakfast with a bit of maple syrup (because syrup is required for pancakes in my house). Not much syrup was needed since the matafan is sweeter than a regular pancake. I might use half the sugar next time.

  • Zosia on September 27, 2015

    Apple flavour was okay but pancake texture was heavy and doughy. Instructions on when to turn over were a little confusing: I cooked it 18 minutes on 1 side and an additional 7 minutes on the second side using a 30cm cast iron pan (a little larger than recommended)

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