Yield: Yields 12 pancakes
These savory pancakes from the Savoie region of France are perfect for brunch or a simple dinner. Because of the beaten egg whites in the batter, you’ll need to cook the whole batch of matafans in one session, but leftovers reheat well.
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Store leftovers layered between paper towels and wrapped in plastic. To reheat, put them in a dry skillet over medium heat until warm and crisp, about 1 minute per side.
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