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Madeleine Kamman

Fresh Herb Matafans

Matafans aux Herbes Fraîches

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Preparation info
  • Yield

    6

    servings
    • Difficulty

      Easy

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

By Madeleine Kamman

Published 1989

  • About

Ingredients

  • 1 recipe Basic Matafan batter
  • 2 tablespoons mixed chopped parsley, chives, chervil, and tarragon

Method

Add the herbs to the matafan batter; cook the cakes as usual. Top each matafan with a panfried egg, and sprinkle with chopped bacon and parsley.

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