Crapiaux Morvandiaux

This recipe comes from ‘Les Secrets de la Mère Brazier’; Mère Brazier was one of the most famous women cooks of Lyon. Crapiaux can be eaten hot or cold, as a supper dish or as the accompaniment to chicken or meat with sauce. I sometimes add a few tablespoons of chopped ham to the batter, particularly if the pancakes are to be served on their own.