Prep. time: 5 minutes
Resting time for the batter: 1 hour
Cooking time: 10 minutes

It's hard to talk about pancakes or crepes without thinking about Brittany, the region where I apprenticed as a cook, in Dinan.

During February, particularly on Candlemas (February 2) and Mardi Gras, we make Crêpes Suzette. According to Escoffier, they should not be flambéed.

We kept up this tradition when our two children were small. When the holiday evening came, we'd flip (!) the pancakes... a time of guaranteed amusement.

Candlemas pancakes are rooted in various traditions and beliefs. The round golden crepe evokes the sun that is tentatively making its return.

One custom consists of nimbly flipping the first crepe with the right hand while holding a gold coin in the left hand and making a wish.

Note
Don't confuse the pancakes made from soft wheat flour from Lower Brittany (generally served sweet) with the buckwheat pancakes or galettes that are used in savory dishes in Upper Brittany.

Of course, in Brittany and Normandy, pancakes are served with fine bottled cider.

Bon appétit!

In a bowl, combine the sugar with the lemon and mandarin (orange) zests, add the flour, salt and eggs. Gradually mix in the milk.

Let the batter rest for at least 1 hour in the fridge, covered with plastic wrap.

Before making the crepes, blend in the browned butter - it not only adds flavor, but allows you to cook the crepes without too much fat and to brown them more evenly.