Difference Wiki

Crepe vs. Pancake

The main difference between Crepe and Pancake is that Crepe’s dough prepares without a leavening agent, whereas Pancakes use leaving agent in its preparation.

Key Differences

Crepe is thin and soft conversely pancake is thick and fuzzy.
Crepe serves for three meals or dessert on the flip side pancake serves for breakfast.
Samantha Walker
Sep 05, 2019
Crepe is a thin and delicate type of pancakes, whereas pancake is a flat cake made of starch-based butter.
Crepe finds its origin in France while pancake prepared in America.
Crepe’s recipe does not include baking powder while pancake needs baking soda for leavening.
Crepe’s batter is watery on the flip side the dough of pancake is more solid.
Janet White
Sep 05, 2019
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Crepe provides less fat content in one serving while pancake offers more.
Samantha Walker
Sep 05, 2019

Comparison Chart

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The thin pancake is called crepe.
A thick and round flat cake is called pancake.

Origin

France
America

Texture

Thin, delicate
Thick, fluffy

Leavening Agent

No one
Baking powder
Harlon Moss
Sep 05, 2019

Served As

Dessert, breakfast, lunch, dinner
Breakfast
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Dough

More liquid
More solid
Harlon Moss
Sep 05, 2019

Fat Content

2.1g per serving
9.6g per serving
Janet White
Sep 05, 2019

Crepe and Pancake Definitions

Crepe

A light soft thin fabric of silk, cotton, wool, or another fiber, with a crinkled surface. Also called crape.

Pancake

A thin cake made of batter that is poured onto a hot greased surface and cooked on both sides until brown. Also called flannel cake, flapjack, griddle cake, hotcake; also called regionally battercake.

Crepe

See crape.

Pancake

To cause (an aircraft) to make a pancake landing.
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Crepe

Crepe paper.

Pancake

To make a pancake landing.

Crepe

Crepe rubber.

Pancake

To fall flat to the ground with great force, especially to collapse in such a way that higher floors or structures fall directly on the ones beneath.

Crepe

(also krĕp) A very thin pancake, often wrapped around a sweet or savory filling.

Pancake

A thin batter cake fried in a pan or on a griddle in oil or butter; in particular:

Crepe

A flat round pancake-like pastry from Lower Brittany, made with wheat.

Pancake

In England, an often unleavened cake similar to a crepe.

Crepe

A soft thin light fabric with a crinkled surface.

Pancake

In the US (and e.g. Scotland), a leavened, thicker, fluffier cake.

Crepe

Crepe paper; thin, crinkled tissue paper.

Pancake

(theater) A kind of makeup, consisting of a thick layer of a compressed powder.

Crepe

Rubber in sheets, used especially for shoe soles.
The policeman wore crepe-soled shoes.

Pancake

(juggling) A type of throw, usually with a ring where the prop is thrown in such a way that it rotates round an axis of the diameter of the prop.

Crepe

(Ireland) A death notice printed on white card with a background of black crepe paper or cloth, placed on the door of a residence or business.

Pancake

Anything very thin and flat.
Pancake lens

Crepe

(transitive) To crease (paper) in such a way to make it look like crepe paper

Pancake

Composite leather made of scraps, glue and board, by extension of (4), material originally used for insoles, but later used also for heels and even soles.

Crepe

(transitive) To frizz (the hair).

Pancake

A box on which an actor stands to make them appear taller.

Crepe

Same as Crape.

Pancake

(volleyball) A defensive play in which the ball bounces off the top of a hand that has been pressed flat against the floor.

Crepe

Any of various crapelike fabrics, whether crinkled or not.

Pancake

(intransitive) To make a pancake landing.

Crepe

A small thin pancake.

Pancake

To collapse one floor after another.

Crepe

Paper with a finely crinkle texture, usually sold in rolls of 2-3 inches width; crepe paper; - it is usually colored brightly and used for decoration.

Pancake

(transitive) To flatten violently.

Crepe

Paper with a crinkled texture; usually colored and used for decorations

Pancake

A thin cake of batter fried in a pan or on a griddle; a griddlecake; a flapjack.

Crepe

Small very thin pancake

Pancake

A flat cake of thin batter fried on both sides on a griddle

Crepe

A soft thin light fabric with a crinkled surface

Crepe

Cover or drape with crape;
Crape the mirror

Crepe vs. Pancake

Crepe is a type of pancake. Pancake is a round plane cake. Crepes are thin while pancakes are thick. Crepe originated in France. Pancakes originated in America. Crepe is soft, and the pancake is puffy. Crepe prepares without baking powder. Pancakes prepares with the addition of baking powder in its dough. Crepes are sweet or savory while pancakes are sweet. Crepe does not inflate on frying whereas pancake appears puffy on frying. The dough of crepe widens on the whole base of a frying pan. The mixture of pancake spreads in center of frying pane in the form of a circle. The batter of crepe is watery while pancakes have a solid dough. Crepes can serve as three meals of a day, but consumers eat pancakes in breakfast. Additional flavors are added after frying of crepe while flavors often add in the batter of pancakes. Crepe has less sugar conversely pancake has more sugar. The fat content of crepe is less than a pancake in its one serving. Crepes supply a few calories. Pancake provides more calories. Crepe is a healthier choice as compared to pancake.

What is Crepe?

Crepes belong to ancient Greek’s language, which means “frying pan.” The word depicts its process of baking; fried in frying pan. The dough spreads at whole frying pan and fries until golden color. Crepes originated in Brittany, an area in France. It is a type of pancakes which are usually thin and soft. The fried crepes have an appearance like bread. Its main ingredients include wheat flour or buckwheat flour, eggs and milk. Leavening agents, i.e. Baking powder or baking soda, do not supplement its recipe. Therefore, crepes are less dense and do not puff up on frying. Its diameter is also less. People can eat crepes in place of three meals a day. It serves as a dessert. Crepe’s taste depends upon what we choose for topping. It can be sweet or savory. Crepes nutrition increases with fruits like strawberries, bananas. Crepe rolls fillings with ham, melted cheese, and spinach, give it a salty taste. Crepes prepare with less sugar, bears more egg taste. It provides a few calories and less fat content hence it is a healthy choice.

Nutritional information

  • One serving of crepe provides 100 calories, 2.1g fat, 14.4g carbohydrate,5.5g protein.
  • It also supplies a vast amount of minerals, i.e., Sodium, potassium, calcium, copper, iron, magnesium, selenium, zinc, and vitamins (A, D, C, E and B vitamins) which are necessary for body metabolism.

What is Pancake?

The first recipe for pancake assembled in the 17th century. Pancakes were one of the significant cereal foods eaten by prehistoric people. It finds its origin in America. Pancakes are thick, and smooth cakes prepare from a batter of eggs, milk, butter, wheat flour, and leavening agent. The dough is more solid and spread in the center of a frying pan in the form of circles. The pancakes leaven on frying, are puffy and served with different toppings. The sugar content is greater in it; therefore, it is sweet. It serves as a dessert in breakfast; people can eat it as a snack throughout a day. Pancakes are often used with a topping of jams, fruits, and syrups. It is thick and dense usually in circle shapes. Different varieties of pancakes are made all over the world. Traditionally, people eat pancakes on “Shrove Tuesday” also known as “pancake day.” Some people develop pancake allergy after eating it. It is known as “pancake syndrome.” As its nutrients include protein, gluten, lactose and most of the people are allergic to these ingredients. The potent effects of pancake depend upon its topping type. It provides more fat content and calories per serving, that can be a risk for people suffering from cardiovascular diseases.

Nutritional Information

  • One serving provides 138 calories, 9.6g fat, 9.1g carbohydrate, and 3.8g protein.
  • It supplies some nutrients like vitamin A, sodium, potassium, magnesium and iron which boosts the immune system

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