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I use the term pancake to mean a batter that isn't necessarily sweetened. Charlatans pancake will be light, fluffy and thick I would guess? This is what I meant by US pancakes. A crepe for me is a French pancake, very thin and very large and can be either savory or sweet. The ones I make are sort of halfway in between and, to be honest, not that great.
I think making proper, thin French crepes is hard. Once when I was a youngster in France I was given a pancake with mostly uncooked egg on it. I was told before a sweet one I had to eat that globby mess. yuk.
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