This thick savory crepe was very often the main meal for the farmers in Morvans (a French region) and sometime served with a salad and few walnuts. In Nivernais (a French region), sweet versions of this recipe are commonly made with apple.

Remove the rind of the lard and place in a small saucepan. Cover with cold water and bring to a boil on medium heat for about a minute. Drain and refresh under cold water, then slice the lard into very thin slices.

In a large bowl, mix the flour and salt together and make a well. Break the eggs into the well and beat with a fork. Using a whisk, slowly incorporate the flour until all is mixed, and you have obtained a thick crepe batter. If the batter seems to be too thick, add some cold milk, to make it slightly thinner, then add the chopped parsley.

In a 10 inch pan, fry on medium heat a quarter of the lard until it becomes crisp, then add a quarter of the batter. Lift up slightly the lard to make sure that the batter can slip under, and cook on low heat for 2 to 3 minutes on each side. With a flat spatula, flip the crapiaux over and cook for 2 to 3 more minutes. Reserve the cooked crapiaux in a warm place and cook the remaining crapiaux batter the same way.

Learn more about the Morvan:

Think of Burgundy and you think of wine. However, Morvan is not a wine-growing area but a very large forest, home to wild boars and deer and well renowned.