You say potato, I say potato. You say tomato, I say tomato. You say pancake, I say crêpe. For as long as I can remember, growing up in the UK, Shrove Tuesday was always a dinner consisting entirely of pancakes covered in sugar and lemon juice. However, to my horror, as I began to explore cooking and expand my food knowledge I discovered that I hadn’t been eating pancakes- I’d been eating crêpes!

What’s the difference you say? The main difference is that pancake batter has a raising agent in it, such as baking powder or baking soda, and crêpe batter does not. This means that pancakes are thicker and fluffy while crêpes are thin and flat. So, to avoid any further confusion, I’ve decided to feature my favourite tried and tested recipes for both crêpes and pancakes. Bon Appétit.