These are crêpes from Liège made using buckwheat flour, with raisins inside.
They are traditionally eaten at Christmas with a little mulled wine, or on 15 August in Liège with a little Peket, but may be found in some places in Liège (at Massin or at André; we prefer the ones at Massin) and the recipe is quite simple to make.
And if you want to follow tradition to the letter, you should flip the bouquette in the air holding the frying pan in one hand and holding a crêpe in the other hand for a prosperous year; flip it 6 times in succession to encounter love in the year, or throw it onto a cupboard or into a cupboard (it won’t smell very nice at the end of the year) for abundant harvests all year round…