I am not sure that they both mean the same. Is an american pancake not smaller rounder and for breakfast?
This is the crêpe that I grew up with and that is traditionally served here for lunch, together with a vegetable soup & the sweet toppings for the crêpe.
It’s also THE belgian thing. We used to spend the summer at the belgian seaside where “une crêpe” was something you had around 4 in the afternoon.
Another thought that always goes with making crêpes is Gaston Lagaffe (belgian comic anti-hero) who puts an important letter he’s supposed to put into the mail on the frying pan before a lady pours the dough for the crêpe and then wonders why the crêpe was tough and where the letter has gone;) It’s better in images.
I like mine with self-made marmalade, only with sugar or as I learned from an english friend, with lemon juice & sugar.
For more or less 10 crêpes (make them as thin as you manage, the first one never turns out right don’t worry)
250g whole grain flour
a pinch of salt,
well mixed together. I used a retro mixer here which worked really well. I tend to mix the eggs, flour and salt with a little milk until the batter is smooth and then add the milk gradually. You might need a little less or more milk, you’ll see if the batter allows you to cover the bottom of your frying pan nicely.
Another thing is butter. I am not a fan and prefer olive oil or other vegetable oils. But in this case only butter will do. Although next time I will try unflavored coconut oil. A little bit into the hot pan before every single “crêpe”. You know that it’s ready to be turned over when the surface is “dry”.