What is the difference in the mixture for crepes vs pancakes.
Every recipe I can find on an english language website, suggests a very similar ratio of flour/eggs/milk, but then end result is something that tastes like a pancake. Perhaps there is a specific technique required?
Best Answer
Crepes and pancakes are very similar in ingredients, crepe batter is thinner (i.e. runnier). American pancake batter spreads some then stops so you get thicker pancakes, crepe (by the way in many parts of the english speaking world crepes are called pancakes) batter spreads more. It doesn't take that much more liquid to get a crepe batter.