Crepe or pancake? know the difference plus the recipe

Pancakes are believed to be American, with the first recorded recipe originating from a 1700 cookbook.

Their French counterpart, crepes are paper thin cakes that are almost similar to pancakes, the only difference is the crepe doesn’t require a raising agent. That is a baking powder or a baking soda.

This means crepes are thin and flat while pancakes are thicker and fluffy.

Pancakes are often served in stacks and are an ideal go to for breakfast.

Crepes are generally served folded or rolled with various sweets and savoury filling like strawberries, spinach, or bananas.

Depending on the filling ingredients, crepes can be served as dessert and as a main dish. They are however larger in size compared to pancakes and thinner.

Crepes and pancakes actually taste the same the difference is the size and preparation method.

Ingredients

• 1 cup all-purpose flour
• 2 eggs
• ½ cup milk
• ½ cup water
• ¼ teaspoon salt
• 2 tablespoons butter, melted or vegetable oil
• (baking powder and baking soda)

Crepe preparation

Step 1:

In a bowl, whisk together the flour and the eggs. Gradually add in the milk and water, stirring to combine. Add the salt and butter/oil.

Beat until a smooth medium consistency is achieved.

Step 2:

Over medium high heat. Heat a lightly oiled frying pan until hot.

Pour or scoop the batter onto the pan.

Using approximately 1/4 cup for each crepe, tilt the pan with a circular motion so that the batter coats the surface evenly.

Step 3:

Cook the crepe for about 2 minutes, until the bottom is light brown. Loosen with a spatula, turn and cook the other side.

Step 4:

Add desired fillings like desiccated coconut, bananas, syrup and others as you please.

Step 5:

Serve hot with hot chocolate or cold drink.

Pancake preparation

It is the same as crepe preparation, only that baking powder or baking soda is used to achieve the fluffy look.

Baking soda is used in recipes that also include an acidic ingredient, such as cream of tartar, buttermilk, or citrus juice.

Baking powder is typically used when the recipe doesn't feature an acidic ingredient, as the powder already includes the acid needed to produce carbon dioxide.