Matefaim Revisited – Matefaim with caramelized apples and orange blossom water
Le matefaim revisité – Matefaim aux pommes caramelisées et eau de fleur d’oranger
Originating in Savoie region and like every dish from Savoie probably is nutritious. The batter is somehow similar to the crepe or pancake batter but I added baking powder to make it fluffier. I didn’t like the idea it could just be a sweet omelette. Matefaim supposedly means mate-ta-faim, which translates to “tame your hunger”. Actually, I don’t think they’re that heavy, not more than a crepe if you eat a few slices. I like any dessert with fruits and apples or pears are ideal for this quick and delicious snack, they caramelized quickly become soft without losing their texture. It’s perfect for 4 pm tea time break or just as dessert after a light meal. It can be served lukewarm with whipped cream and sprinkled with powdered sugar. You can cut your matefaim in slices and serve them like a tart. For a two serving matefaim, I used a smaller pan, like the ones you cook sunny side up eggs (15-20 cm diameter), that’s enough.
I remember matefaim from an article about Savoie (Savoy) saw on a magazine over 15 years ago and the last time I made matefaim has been…..something like 15 years ago. I Looked into my pile of magazines to locate that recipe, and I figured how could I possibly find an recipe that I hadn’t seen for 15 years? After looking for an hour, I decided to look on the web for some recipe, but I was not inspired with the ingredients, and I was certain that the one recipe on my magazine was a lot different, so I decided to start with a crepe batter base (from what I remembered) adding more flour and using whole wheat flour instead of white and baking powder, using vanilla almond milk and brown sugar.
Ingredients for 2
- 2 apples, sliced
- 60 g of whole wheat flour
- 1 egg
- 2 tbs brown sugar
- 1/2 tsp vanilla extract
- 10 cl almond milk or enough to make the batter in a smooth consistency but not as liquid as a crepe batter
- 1/4 tsp baking powder
- 1/2 tsp orange blossom water
- 1 tsp of butter
Peel the apples and cut them in slices. In a pan, melt the butter and add the sliced apples. Cook at medium heat and until they become soft, nice and brown.
In the meantime, in a mixing bowl, add the eggs, the sugar and mix well, then add the flour, the milk and all other ingredients. Mix well. Pour on top of the apples, and cover at low heat for about 20 min, then turn the matepaim on the other side, so that it gets cooked and browned evenly on both sides.
Cut in slices, sprinkle with powdered sugar and you can serve with vanilla ice cream or whipped cream.
This entry was posted by silvia on February 18, 2009 at 4:10 pm, and is filed under Desserts. Follow any responses to this post through RSS 2.0.You can leave a response or trackback from your own site.
- Comment Feed for this Post
- Snapper or not snapper ? – Red snapper kebabs with orange and olive vinaigrette on fennel fondue
- Automn Leaves – Sunburst squash and leek soup with oregano and yogurt, warm roquefort tartine
- A taste from far away – Shrimps in a coconut colombo sauce on spiced vanilla basmati rice
- Just for fun – Zucchini flans with olives, feta and mint in a heirloom tomato vinaigrette
- I ate all the fishes in the ocean – Mahi mahi fillet and candied lemon with cardamom on saffron rice with wilted dandelions
- Are there still fishes in the sea? – Salmon tart with spinach, onions and dill on a black sesame seeds, chili and herb crust
- That’s not for Pépito! – Green tea, coconut, and almond bouchées
- Vegetables inside and out – Carrot tagliolini with zucchini-walnut pesto
- A close cousin has just arrived – Whole wheat orzotto with shrimps, sea scallops, fennel, radicchio and herbs
- A few mousses in a layer or two – Mascarpone mousse with raspberries and strawberry coulis imitation tiramisù