Crêpes vs Gyeranppang (Korean Egg Bread)

Both dishes start from milk, butter and egg, but they head in opposite directions. Crêpes whisk eggs and a generous pour of milk into a thin, runny batter that rests before being swirled into a hot pan, yielding delicate, tender sheets with golden edges that serve as a versatile canvas for sweet or savory fillings. Gyeranppang uses a thicker, baking-powder-leavened batter baked into fluffy little loaves, each crowned with a whole egg seasoned with a pinch of salt and sugar, its yolk left delightfully jammy for a savory-sweet bite.