Apple matefaim
Ingredients
Method
- In a bowl, mix the flour, 30 g of sugar and the salt. Add the eggs, then pour in the milk little by little while whisking, until you have a smooth, thick batter. Let it rest while you prepare the apples.
- Peel and core the apples and cut them into 5 mm slices.
- Melt 40 g of butter in a 24 to 26 cm pan. Add the apples, 30 g of sugar and the cinnamon, and brown them for 8 to 10 minutes over medium heat, stirring from time to time.
- Spread the apples over the bottom of the pan and pour the batter on top. Cover and cook for 8 to 10 minutes over low heat, until the top is almost set.
- Slide the matefaim onto a large plate, add the rest of the butter to the pan, then flip it back in using the plate. Brown for another 5 minutes and serve warm.
Notes
Thick, soft and full of apples browned in butter, apple matefaim is a big pancake from the countryside of eastern France. It is made around Lyon, in the Forez, the Bresse, Savoy, Franche-Comté and Burgundy. Here is our apple matefaim recipe, simple and generous, the way it was made on farms.
Traditional matefaim, a rustic apple dessert
Its name is often explained by the French expression “mater la faim”, to tame hunger: this filling dish was made to fill stomachs after a day in the fields. Traditional matefaim was made with whatever was at hand: eggs, milk, a little flour and apples from the orchard. It is a true rustic apple dessert, eaten as an afternoon snack as well as at the end of a meal.
Depending on the region and the family, it was more or less thick, sweet or savoury. In the past, the flour was often coarse and home-grown, sometimes “méteil”, a mix of wheat and rye grown together. You may come across the phrase “gros méteil” with apples when searching for this recipe: it refers to these old flours, but it is not another name for matefaim.
Matefaim from Lyon step by step
Matefaim from Lyon is made in three stages. First, the apples are browned in butter and sugar. The batter is then poured straight over the apples and cooked gently with a lid on. Finally, the big pancake is flipped to brown the other side. In 40 minutes, dessert is ready.
A nice thick matefaim batter
Matefaim batter looks like crêpe batter, but much thicker. It has less milk and more eggs, which gives it body. It should coat the spoon without running off too quickly. That is what makes it a real thick apple pancake, closer to a sweet omelette than to a thin crêpe.
A matefaim that stays soft inside
For a soft matefaim, the key is gentle cooking with a lid. The lid keeps in the steam and sets the top without drying out the batter. Do not turn up the heat to speed things up: the outside would burn before the middle is cooked.
Matefaim with caramelised apples
For matefaim with caramelised apples, let the apples brown a little longer in the butter and sugar, until they turn amber. Choose varieties that hold their shape when cooked, such as golden delicious or russet apples. Half a teaspoon of cinnamon gives the apples a lovely scent, but it is optional.
Cooking matefaim in a frying pan
Cooking matefaim in a pan just takes a little confidence when it comes to flipping it. The easiest way is to slide the pancake onto a large plate, place the pan upside down over it, then turn everything over in one firm movement. A 24 to 26 cm cast-iron or non-stick pan gives the right thickness.
A quick and easy matefaim for an afternoon snack
For a quick and easy matefaim, cut the apples into small cubes: they cook in 5 minutes. You can also make two small matefaims in smaller pans, which are easier to flip. Children love it warm, cut into slices like a cake.
A dairy-free matefaim
Matefaim works very well without milk. Replace the milk with the same amount of water, or with apple juice to bring out the fruit flavour. Instead of butter, use a neutral oil or a plant-based margarine. The batter will be a little less rich, but just as soft.
Savoury matefaim with bacon
On some farms, matefaim was eaten savoury. For a savoury matefaim with bacon, leave out the sugar and apples, brown 150 g of diced bacon with a sliced onion, then pour the batter on top. Served with a green salad, it makes a complete evening meal.
What to serve with matefaim?
A glass of sweet cider is the most classic drink to serve with matefaim. For children, apple juice does the job. You can also add a drizzle of salted butter caramel, a spoonful of crème fraîche or a scoop of vanilla ice cream.
More pancakes to discover
Matefaim has cousins all over the place. In France, try our crêpes Suzette and tourtou from Corrèze, the buckwheat pancake of the Limousin. Elsewhere in Europe, Austrian Kaiserschmarrn is torn into pieces in the pan, and Finnish pannukakku is baked in the oven. If you love apples, also try our apple crumble. For more ideas with sweet spices, see our spice guide.
Frequently asked questions
Can matefaim be made ahead?
Yes, the batter can be made a few hours ahead and kept in the fridge. Cooked matefaim can be reheated for a few minutes in a pan, but it is best on the day it is made.
What other sweet fillings can I use?
Pears, pre-cooked quinces or plums are great instead of apples. You can also scatter a few raisins over the apples before pouring in the batter.
