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1
Combine the sifted flour, eggs, and eau-de-vie in a bowl. Work the mixture into a smooth, cohesive dough. The alcohol inhibits gluten development; do not substitute water or milk. The dough is ready when it no longer sticks to the hand and holds a clean edge when cut.
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2
Rest the dough briefly at room temperature, then roll it on a lightly floured surface to a maximum of 1 mm thickness. A thick sheet will absorb oil and produce a heavy, greasy result. The sheet is ready when it is translucent enough to read a finger held beneath it.
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3
Cut the rolled sheet into ribbons of 2 cm × 15 cm. Twist each ribbon once along its length before setting it aside. This is where the dish lives or dies: ribbons cut thicker than 1 mm will never achieve the required snap, and no correction is possible once they enter the oil.
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4
Heat the neutral frying oil to 175 °C. Verify the temperature before committing the batch: lower a single test ribbon into the oil. It should rise immediately to the surface and colour to pale gold within seconds. Adjust heat as needed before proceeding.
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5
Fry the ribbons in small batches, turning once, until each is pale gold on both sides. Do not crowd the vessel; crowding drops the oil temperature and produces a greasy result. Remove each batch when the colour is uniformly pale gold — dark brown indicates excess heat or time.
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6
Drain the ribbons immediately on absorbent paper, then dust at once with icing sugar while still hot. Serve immediately: the frappe must snap with no flex when broken. Any bend indicates a fault in thickness or oil temperature. Do not store dusted frappe; the icing sugar will dissolve.