I often have them as a moorish sweet thing during a film..
The infamous Crêpe Suzette which became de rigour in the 60's, roughly when I became apprenticed to one of London's finest Chef patisserie's,
Raymond Andreattza.
I used to knock them up with two pans going, flip them out on marble 'watch the rest of the kitchen eat their fill,
then slip them betwixt greaseproof and chill them until required by the maitre'd who did his 'flambé flash thingy in the restaurant.
Oh! They will happily keep for a week in the fridge like this.
I won't demean myself with supplying a recipe, just have one decent unwashed teflon frying pan handy & and a bottle of cheap brandy..
So tomorrow, it's Pancake Day, something to do with religion and Mardi Gras 'fat tuesday'
'Get knocking up those batters....