Crepes are supreme and it’s a hill I’m willing to die on

[IremeB]

Big fat doughy American pancakes have no place being served on shrove Tuesday. I hope you feel ashamed of yourself.

Pancakes (English, thin ones) and crepes are different tho.

We had English pancakes yesterday.

I quite like American pancakes. Kids object to drop scones. Waffles are the winner in this house.

All of them use up milk and eggs and all the things we are supposed to be getting rid of before lent, so does it really matter?

We had thin pancakes too. DS insisted they are crepes. Delia's recipe does have a bit of melted butter in. (And of course she doesn't call them crepes). What is the difference?

Drop scones for breakfast, crepes (savoury then sweet) for tea. It was a good day. Could have done American buttermilk ones for lunch. Crepes are superior to all... its almost as if the French know a thing or two about food.

Still traumatised by hosting a pancake day gathering when living in Scotland. A couple of guys tried to use my crepe batter to make drop scones. They were taken aback when I shouted 'there's no RAISING AGENT you lummoxes!'. Thick slimy pancakes anyone?

You put your oven on a low temperature (something like 80C) and put a side plate upside-down on a dinner plate then stack your crepes on top of that as you cook them. They keep warm and lovely without going crispy (except at the edges, which is perfect).

This is how my Mum did pancakes for a family of nine.

Crepes aren't cooked bough for me. I like thin pancakes cooked in butter so the edges go crispy, served with lemon and sugar.

Both have their place. It's hard to get a "stack" with crepes and you really need a stack if serving with bacon, maple syrup and cinnamon-whipped cream.

I love crepes though and we have them for dinner quite often (ham and cheese or cheesy chicken to start, followed by Nutella or lemon and sugar for pudding). The way to do away with all this crepe martyrdom is an electronic crepe maker in the middle of the table. Two big bowls of batter, all the toppings laid out and you can sit and chat while flipping them out.

I know this is not AIBU.

But YANBU.

Melted butter in the batter or in the pan? A hybrid crêpe/pancake? 🤷🏻‍♀️🤣

Nothing between the pancakes. My stack of 30 was heated for a minute then covered in foil.

I find English pancake day pancakes (the ones with 100g flour/2 eggs/300ml milk) made in a home kitchen frying pan are inevitably a bit thicker than Continental style crepes though, which are really REALLY thin when cooked on those huge circular griddles with the little wooden thing pushing the batter round. Both are just a totally different thing to American pancakes though, I don't think they can be compared - apples and oranges. Sometimes in the US they call them flapjacks which is just another layer of confusion.

I love English pancakes and every year I think...why don't I make these more often...

Well, I cheated and got that foul shake bottle thing from Tesco which was totally shit and rank and still undesolved so making fat pancakes for my youngest today as he likes those. But I like the thin ones, so if anyone has a good recipe for thin crepe like ones please help me out and anyone who can make nice drop scones also as I’m hopeless at those. Rubbish at getting scones to rise too.

Pancakes are different to crepes. HTH.

You'd need a crepe slave who is willing to stand at the pan continuously producing them but never getting to sit down with everyone?

DD is 13 and I have passed the mantle spatula to her. Gives her a sense of power! She's more a crepe dictator.

@Shopper727 I follow the 1-2-3 method of 100g flour, 2 eggs, 300ml milk. Crack 2 eggs in a jug and stand it on a digital scale. Add 100g flour and a pinch of salt and mix like mad with a fork or a small whisk till no lumps are left, add 50g milk and again whisk until no lumps are left, and finally add the additional 250g milk.

Let stand at least 10 mins or so while you heat up your frying pan - then smear a bit of butter round the pan and add enough batter to cover the bottom of your pan with a thin layer of batter. Swirl it round by tilting the pan until the liquid's not running about everywhere, then flip when the edges are set and it looks cooked on the bottom when you lift it with a fork, no more than a minute or two.

First pancake always sticks, this is normal - it's the sacrificial pancake!

I can flip pancakes with one of my frying pans but not the other so don't despair if you can't - just use a spatula to flip if you can't do it with a flick of the wrist.

The funny thing i find with pancakes, you don't need the recipe to be accurate. I just chuck some flour, an egg or two in a food processor (or a jug) and add enough milk that it's not too thick or thin. The recipe must surely be different each time, in fact I can see it sometimes, but they cook ok.

I agree with lemon and sugar, that they are pancakes in the UK, and thin pancakes plus thick small scotch ones. Have drizzled a teaspoon of syrup on them in the past, for the kids.

We missed pancake day due to dd having a stomach bug (and not being cruel enough to eat them in front of her). Hopefully we'll all be good for Friday. I once had an argument with a Canadian colleague, who posited that English pancakes (bought as a mix) are crap because they don't rise. I did my level best to explain that they have to be flat, because how else could you roll them up with lemon and sugar? Still don't think she got it though.
Crepes are indeed different, much thinner and best with Nutella and bananas.
Scotch pancakes with maple syrup.
American pancakes with maple syrup and bacon.
Pancake day though will always be English pancakes with lemon and sugar in my house.

My best ever pancakes were made with added lager but I’ve lost the recipe…
Yesterday I used Delia’s recipe from BBC good food. 4 eggs, a pint of mostly milk and water, 220g flour. Rest up in the fridge. Butter from the pan into the mixture at the last minute.
Dare I say it, they were little leathery.