Matefaim lyonnais aux pommes – Apple “matefaim”


The Matefaim Lyonnais looks a lot like a cross between a normal cake and a traditional crêpe. As with most specialties originating from Lyon, it is a rich taste. Its name refers to an expression from the “Parler Lyonnais” dialect, “Mater la faim” which means “suppressing the appetite”.

Typically, a Matefaim is made of apples, but you can also have pear or potato Matefaim, which makes it even richer! Originally, the Matefaim would have been a potato dish that was eaten by farmers requiring a substantial meal in the morning to help them endure their daily labour.

The Matefaim has since evolved into a thick crêpe made of flour, eggs and water and can be a sweet or savoury dish depending on your tastes.  For a savoury Matefaim add a cheese of your choice to the mixture or alternatively add any combination of milk, sugar and fruit for a sweet version!


  • 200g of flour
  • 2 eggs
  • 100g of caster sugar
  • 250mL of milk
  • 4 apples
  • 50 mL of oil
  • 3 soup-spoons of pear alcohol (optional)
  • A pinch of salt


  • In a salad bowl, blend the eggs, half of the sugar and a pinch of salt together using a whisk. – Add the flour and about half of the oil and whisk again.
  • Add the milk cold and, if you want to, three soup-spoons of pear alcohol!
  • Stir hard until the mixture is smooth (no lumps!).
  • Set aside for about two hours.

  • Peel and core the apples and grate them. Then, add the remaining sugar. Add this to the set pastry and stir.

  • In a large frying pan, add the remaining oil. When the oil is hot, pour the entire mix into the pan.

  • It needs to cook for about half an hour on a low heat, turning every five to ten minutes… just like a big crêpe!



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