Peter Graham

Farinette II

Preparation info

  • [For

    four

    ]

    • Difficulty

      Easy

Appears in

Mourjou: The Life and Food of an Auvergne Village

Mourjou

By Peter Graham

Published 1999

  • About

Ingredients

  • 4 eggs
  • 300 g (10½ oz) plain flour
  • 600

Method

Blend all the ingredients in a liquidizer until a smooth batter is obtained. Check seasoning. Cook following the procedure for Farinette I.