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Grand matefaim aux pommes doré et épais dans une poêle en fonte, avec des pommes caramélisées, une part coupée et un verre de cidre
Team Curcuma

Apple matefaim

The big thick pancake from the countryside around Lyon and Savoy: apples cooked in butter and sugar, batter poured on top, then a golden pancake flipped with a plate, soft in the middle.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings : 4 servings
Course : Dessert, snack
Cuisine : French
Calories : 455
Ingredients Préparation Notes

Ingredients
  

  • 150 g plain flour
  • 3 eggs
  • 250 ml milk whole if possible
  • 30 g sugar for the batter
  • 1 pinch salt
  • 4 apples golden delicious, russet or Bramley-type
  • 50 g butter
  • 30 g sugar for the apples
  • 1/2 tsp ground cinnamon optional

Préparation
 

  1. 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.
  2. Peel and core the apples and cut them into 5 mm slices.
  3. 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.
  4. 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.
  5. 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

Use a 24 to 26 cm pan, ideally cast iron or non-stick. To flip the matefaim safely, slide it onto a large plate, place the pan upside down on top and turn everything over in one go. For a dairy-free version, replace the milk with the same amount of water or apple juice.