Crêpes are described as being made from what kind of batter?

Crêpes are described as being made from unleavened batter.

Unlike breads and many thick pancakes, crêpes do not depend on yeast or another leavening agent to rise. Their characteristic thinness comes from a loose, fluid batter spread across a hot frying pan or griddle. Flour provides structure, while eggs and milk contribute richness, color, and tenderness.

A standard French crêpe mixture typically includes flour, eggs, milk, salt, and butter; sugar may be added for sweet versions. Because the batter is highly liquid, a small ladleful can quickly cover the cooking surface in a thin layer. Each side usually cooks in only about 20 to 30 seconds.

“Unleavened” does not mean flavorless or rigid. Crêpes can be soft and flexible, then folded or rolled around fillings ranging from fruit and preserves to cheese, ham, vegetables, and eggs. They are sometimes confused with American-style pancakes, but those are generally thicker and commonly use baking powder or another leavening ingredient.