Madeleine Kamman

Flat Bread with Butter Skimmings and Cheese

Épogne à la Crutze et à la Tomme

Preparation info
    • Difficulty

      Easy

Appears in
Savoie: The Land, People, and Food of the French Alps
Savoie

By Madeleine Kamman

Published 1989

  • About

This recipe comes from the kitchen of my stepgrandmother, Marie Becker, and dates back to approximately 1900; it was passed on to me by my mother.

Ingredients

  • ¼ recipe Pain Tout Blanc
  • ⅔ cup skimmings from clarified butter (not the whey, only the solids)
  • Coarsely cracked p

Method

On a black baking sheet or a pizza stone, roll out the dough ¼ inch thick into a large circle. Spread the butter skimmings over the dough and let proof 20 minutes. Bake in a preheated 425°F oven until the skimmings turn light golden. Sprinkle then with the pepper and the slivers of cheese. Return to th