Basic Matafans

For 12 matafans cooked in a 22- or 24-inch crêpe pan

• 1 cup unsifted all-purpose flour
• 6 eggs, separated
• ¾-1

Put the flour in a bowl. Make a well in the center and add the egg yolks. Break them and gradually incorporate them and the lukewarm water into the flour with a metal whisk. Add the salt and 4 tablespoons of melted butter.

Whip the egg whites only to the soft peak stage and fold them into the batter base.

To cook the matafans, heat a good piece of butter in the pan, pour