It is a matter of points of view: in the US, crêpes are considered as thin, unleavened pancakes. In France, pancakes are considered as leavened crêpes.
These two products have a lot in common and probably the same origin, but be sure that in Europe, crêpes are much more widespread (and in particular, the French don’t care at all about pancakes!).
Unlike pancakes, crêpes are not eaten as is, but are usually filled and garnished with fruits and creams/sauces.
A nice advantage of crêpes is that they can be prepared in advance and reheated as needed (and they are also very easy to make!).
|330ml||Milk (room temperature)|
|2||Eggs (room temperature)|
Adding the milk too fast could create lumps, while adding it too late could develop the gluten too much and make the batter elastic.
Avoid using too much sugar in the batter, because it will caramelise quickly in the pan, making the crêpe sticky.
If ingredients are cold, the melted butter will solidify immediately, so it is advisable to strain the batter afterwards.
Lightly butter the pan before each crêpe (unless you are using a nonstick pan).
You can store the cooked crêpes one on top of the other (with the last cooked side facing up: this will help you separate them easily when you're ready to reheat them). Cover with a plate or aluminium foil to prevent them from drying out.
If you want to look cool, it is mandatory to flip the crêpe by throwing it in the air from the pan. 🙂