The Tuesdays with Dorie recipe from Baking Chez Moi this week was an apple matafan (“Mata-what?” According to Genius Kitchen, “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”). Typically savoury (we’ve made the potato version before from Around my French Table), this week we made an apple version, a big fluffy apple pancake that was the perfect post Spring Run-Off breakfast (yes, I survived my first 8km race – if you’re following me on Instagram, you might be familiar with my recent running journey!).
It comes together in no time, and is pretty hands-off to cook (it cooks in a skillet on the stovetop but doesn’t need much supervision meaning you can enjoy your coffee and read the paper while it cooks). I made 1/2 the recipe which served three people (it’s pretty filling) and mine is not as fluffy as I am sure it is supposed to be since I used just a slightly smaller skillet than the recipe called for (for the complete amount).
Dorie says this is typically served with just a dusting of icing sugar but that her husband Michael likes to serve his with maple syrup. I say maple syrup is not optional – definitely needed! I’ll remember this dish as one to make for a brunch party – it’s the perfect dish for something like that (hands off, serves a lot of people and tastes equally good warm or room temperature).
Get the recipe for Dorie Greenspan’s Apple Matafan on page 263 of Baking Chez Moi.
Tuesdays with Dorie participants don’t publish the recipes on our blogs, so you’re encouraged to purchase Baking Chez Moi for yourself which you can do on Amazon
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Your Matafan looks delicious! Was it tricky flipping it?
Not at all! I used a non stick pan and it was fine!
Yes! Maple syrup is a must. Your matafan looks delectable.
I’d walk over broken glass for this….
The color on your matafan is indicative of a big rich caramelized flavor. Love it.
so tasty– a perfect post-run treat!!
Thanks for the mention of the Potato version in AMFT. I am still cooking from that book. Good luck with all the running:) This seems to be a hit with all so I am looking forward to making it. My husband loves pancakes.
Looks yummy. I agree that it is best served warm with maple syrup. Not really optional, is it?
Mine wasn’t particularly fluffy either but it did taste good.
Looks so delicious…love the coloring of it!
Congratulations on the 8k!
Your matafan looks fluffy to me, and delicious. I think I’m going to try to schedule this for this weekend, though I’m going to a conference, too, it will have to be Sunday…or dessert on a weekday.