Pancakes with mandarin

Peel the mandarins, remove the segments and cut the fleece with a sharp knife. Collect the juice.

Let the butter melt in a saucepan. Stir in a flange batter of flour, salt, eggs, milk and melted butter.

Heat each time a little butter in a small frying pan (15-18 cm) and let a ladle batter flow over the bottom.

Turn the crêpes when the top is dry and also bake the bottom until golden brown. Make a stack of 8 pancakes on a hot plate and keep them warm under aluminum foil.

Fold the pancakes in four and put them on four plates. Spoon the mandarin wedges and sprinkle with icing sugar.