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Green Matafans

Matafans au Vert

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Preparation info
  • Yield

    6

    servings
    • Difficulty

      Easy

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

By Madeleine Kamman

Published 1989

  • About

Ingredients

  • ½ pound raw spinach, very finely chopped
  • 1 tablespoon butter
  • 1

Method

Sauté the spinach in the butter until dry and completely free of moisture. Cool completely. Add the spinach to the egg yolks in the basic matafan batter before preparing the batter, which may require slightly less liquid. Fry 6 matafans, top each with a fried egg and with both creams mixed together, heated, and seasoned with the crumbled bacon, salt if needed, pepper, and nutmeg.<

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