Stottie Cake vs Crêpes

Both dishes rely on milk, but they put it to very different work. In the Stottie Cake, a modest splash of lukewarm milk joins water in a yeasted dough that is kneaded, proved twice and baked into a broad, golden round with a firm but not overly hard crust: a sturdy bread often filled with savoury ingredients. In crêpes, milk is the main liquid, whisked with eggs, melted butter and a little sugar into a smooth, runny batter that is swirled thin in a hot pan until the edges turn golden. The result is a tender, thin wrapper that suits sweet and savoury fillings alike, while the stottie offers bready substance.