Crêpes vs Classic American Corn Dog

Both dishes whisk milk and egg into a flour batter, but they take it in opposite directions. The crêpe batter is thin and runny, enriched with melted butter and a little sugar, rested, then swirled into a hot pan to cook into delicate, tender sheets with golden edges, ready for sweet or savory fillings. The corn dog batter is thick, built on cornmeal and baking powder with more sugar, and clings to a savory hot dog before being deep-fried until golden brown. One is thin and pliable; the other is a hearty fried coating served with ketchup or mustard.