You might think there’s nothing more satisfying than a stack of perfectly cooked pancakes drizzled with hot maple syrup on a Sunday morning. But have you ever tried a French crepe? While it’s easy to confuse these two doughy batter-based treats there are some key differences. The most significant difference is that pancakes require a leavening agent (usually baking powder or baking soda) to achieve their signature fluffy texture and rise as they cook on a hot buttered griddle while crepes are thin and flat.
| Channel | Publish Date | Thumbnail & View Count | Actions |
|---|---|---|---|
 Aussie Chef | 2020-02-05 10:00:09 |  7,832 Views |
Crepes and pancakes: what's the difference?
It’s true; you could technically call a crepe a pancake (and they coincide with pancake-like formats worldwide including South Indian dosa pancakes and Korean scallion pancakes). Compared to American flapjacks however crepes are considerably thinner (like paper-thin) and often feature crispy lacy edges around the perimeter. While round like pancakes which come in a variety of sizes (including the recently popularized small pancake-corn snacks) crepes are usually formed into larger circles by pouring a thin layer of batter onto a well-greased round cooking surface called a billig. The batter is then spread out into a thin layer. Once cooked and golden brown unlike pancakes which are stacked and piled with toppings crepes are filled with toppings such as fresh fruit with chocolate or cheese jams and meats. They are then folded into a treat that can be eaten with a fork or in a hand-held manner similar to a sandwich.
Originating in Brittany France crepes were first made around the 13th century using buckwheat flour grown in the region. Relatively thicker pancakes that have been eaten in various forms for centuries became popular in the states in the late 1800s and experienced a resurgence in the 1930s with the invention of Bisquick. Today crepes like pancakes can be made with a variety of flours including but not limited to buckwheat — you can even find chickpea flour crepes called socca in some parts of France.
The ingredients needed to make crepe vs. pancake batter are similar: flour sugar salt butter and water or milk. However crepes are always made without leavening agents to achieve their flatness. While pancake and crepe batters don’t contain much sugar (usually only a tablespoon or two per batch) pancakes are often topped exclusively with sugary toppings like maple syrup jam berries and whipped cream.
