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Matafans with Fresh Herbs, Sour Cream & Bacon Recipe To learn more, read the article:
From the French Alps, A Versatile Crêpe

Matafans with Fresh Herbs, Sour Cream & Bacon

by Madeleine Kamman
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Because of the beaten egg whites in the batter, you’ll need to cook the whole batch of matafans in one session. 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 min. per side.Yields 12 matafans.

From Fine Cooking 55, pp. 31
December 1, 2002

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