Frappe

Frappe

1 lb. 500 g flour
4 oz-100 g Sugar
2 oz-50 g Butter
3 eggs
salt
Powdered sugar

Preparation
Mix flour with sugar and a pinch of salt.
Then mix with melted butter and eggs. Making the dough rest for 1/2 hour and roll with a rolling pin to get 1 pastry thin enough.
Cut strips about 3 cm then fry until golden. Dry with paper towels and sprinkle with powdered sugar.