A book I read as a child was about France just after WW2 was over. It concerned a French child who wanted to be able to follow her family tradition of pancakes the night before Ash Wednesday. I remember in England cooking pancakes over the wood stove of the school I attended. The recipe below is from my mom - I think that she got it from Monique but I could be wrong!
Make in blender. (easier than beating by hand!)
1 ¾ cup flour
¼ tsp salt
2 TBS sugar (optional)
¼ cup booze (brandy, rum, bourbon)
2 tsp lemon rind (grated) or extract
¼ cup melted butter
2 – 3 cups milk
put in blender in order listed. – use 2 cups milk at start. Blend until smooth, add in extra milk as needed to get to consistency of thin cream. Let rest one hour or more in fridge.
When ready to cook, have some melted butter in a dish with a heatproof pastry brush, to brush the pan between each crepe.
I use my cast iron griddle (10" round) to make crepes. My daughter uses an omelette pan. They both work just fine.
Heat the pan (cold water flicked on it should dance), and brush with butter. Pour about 1/4 cup of batter on the heated surface, and swirl pan so that batter covers it in a very thin layer. As soon as the edges start to get dry, turn the crepe over in the pan and just barely cook the second side. Repeat until all the batter is cooked. You can keep the crepes warm in a stack with a damp towel over the top. You can let them get cold and heat them just as you use them. You may need to post a guard to keep your family from grabbing them to eat as fast as you can cook them.
Traditionally these are served with lemon juice and sugar for Shrove Tuesday - or you can roll them with jam, or fill them with just about anything. I don't recommend syrup, though, because it is rather overwhelming.
Tomorrow night's dinner! a good last meal before the Ash Wednesday Fast.