That is right. It is called...ah...viscosity.

[He actually switched to Italian to say that word, but nobody can tell when he switches anyway, so.]

That refers to how well something flows. This crepe batter has a higher viscosity than pancake batter does. And because of that, it spreads out thinner on the pan.

[Don't mind him he's just making a crepe now.]

So, a crepe will cook faster than a pancake, but it is less filling. Which is why we roll it up and fill it with fruit and cream cheese.