Lampe Gras is a type of tak used in the French cuisine. It is made from a mixture of butter and flour, but it is not well-known outside France.
In the 1920s, lampe gras was introduced to America by French chefs who had fled the country under the Occupation. In America, lampe gras is commonly served as a dessert that is traditionally eaten during Mardi Gras celebrations.
Lampe Gras has been around for centuries and has many different names depending on where it's used. The most common name for lampe gras in France is "tak".
