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“A matafan is a thick crepe; there are a few variations. For centuries, this was a daily dish for the local peasant. Eaten in the morning, matafans sustained him/her through a long day of work until the main meal at mid-day. They are portable, so could be taken to the work site. Matafan comes from mata- which means kill, and faim- which means hunger in patois. Variations would be to include rosemary, other herbs, cheese, or diced ham. Sweet matafans add sliced apples with cinnamon, a little milk, and a little sugar. Matafans can be eaten hot or cold.”

Ingredients Nutrition


  1. In a large bowl, pour the flour, then break the eggs in, one by one, incorporating each one into flour.
  2. Beat this mixture, adding a little water just so that the batter has a cake sort of consistency. Add the salt. Add the eau-de-vie or schnapps.
  3. The consistency should be somewhat thick.
  4. Heat a wide fry pan to a medium-high heat. Heat the oil in the pan. When it is quite hot, pour a ladleful of the batter onto the pan.
  5. It will be ready to turn when the edges are browned and the center isn't runny. Turn the crepe and cook just a little longer.
  6. Repeat with remaining batter.
  7. If eaten at lunch, have with a salad and sliced meat.

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