They soak up butter, jam and the flavors of fillings and side dishes beautifully. In the 19th century people started frying them for Maslenitsa, and the tradition is still alive today. Yeast-free recipes are more popular now than the old-fashioned version. They're made at home with milk, kefir, water or beer. A kefir recipe can be a scalded one — equal parts soured milk and boiling water.
French crêpes are see-through and a little rubbery. They have a lot of eggs in them. The Suzette dessert is thin "suns" with orange segments, zest, syrup and vanilla flavor. There are savory versions too — with chicken and vegetables.
Japanese ones come thin and thick. The thin ones are egg-based and as thin as paper. They're wrapped around snacks, rolled into rolls, or even cut into noodles and served as a side. The thick ones are about a centimeter high, fluffy, and served with syrup, honey, fruit and berries.
Indian ones are made from rice and mung beans. Boiled grain and beans are ground into a puree, water and spices are added, it's left to stand for a day and then fried. Lean, but delicious.
American ones are like the tall Japanese kind. They're served with maple "gold" or chocolate cream, icing and sprinkles. People build little cakes, slice them from top to bottom and plate them up.
Pancakes are great on their own, straight off a buttery stack and into a bowl of sour cream, and just as good in cakes, rolls and snack pockets. Elaborate pies and casseroles — Kurnik or beef Wellington, for instance — use them in their construction too.
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