We just made the Swedish recipe this morning, and it seems like crepes...
I'd say the difference, at least to Swedish people, is that crepes is more of a non-sweet main dish. If it's rolled up and filled with meat/vegetables/fish/mushrooms, and possibly with the addition of cheese on top of the rolls; the "Swedish pancake" turns into a crepe.
To Swedes, "pancakes" are exclusively had with sweet toppings such as jam, sugar, cream, ice-cream etc. Thus, it is often had as a dessert, or as a side-dish traditionally accompanied with yellow pea and pork soup.
So where the French would put any kind of toppings on their crepes, having it as a main dish or a snack, Swedes would traditionally put sweet toppings on their pancakes, calling it "crepe" only if it is prepared as a main dish and filled with non-sweet stuff;
Looking at individual recipes, there is a great deal of overlap between Crêpes and Swedish pancakes. If, however, you compare hundreds of recipes, some clear differences emerge. There are also differences between the English interpretations of these recipes and those written in French or Swedish.
In the chart above, each cohort consists of at least 100 distinct recipe ratios, except for Ruhlman's Crêpes ratio which is provided for comparison.
A taste test of the Swedish recipe Pannkakor with French recipe Crêpes revealed the following differences:
Crêpes had a slight tendency to curl up at the sides after flipping so they cooked less evenly than the pancakes which stayed perfectly flat after flipping.
Flip side of a Crêpe (French recipe)
Flip side of a Swedish pancake (Swedish recipe)
I also tested Michael Ruhlman's Crêpes ratio. These curled up to a much greater extent than French recipe Crêpes after flipping and were, consequently, quite unevenly browned on one side.
Flip side of a Ruhlman's Crêpe
For anyone who wants to form their own opinion, here are the ratios and ingredients I used in the tests:
Swedish Pancakes (based on 200 Swedish recipes with distinct ingredient proportions)
Ingredient weight ratios: 1:3.5:1:0.16 (all purpose flour:milk:medium egg:butter)
Crêpes (based on 119 French recipes with distinct ingredient proportions)
Ingredient weight ratios: 1:1.97:0.75:0.17 (all purpose flour:milk:medium egg:butter)
Joe's comment prompted me to chart the ingredient proportions as a Baker's Percentage.
While Wikipedia is not always the best source, in this case they do a good job explaining the different kinds of pancakes there are in the world: http://en.wikipedia.org/wiki/Pancake.
If you have had a crepe in France then you would know the difference between true Crepes and Swedish pancakes. While both are round, flat, and made of the same basic ingredients, the differences are profound. I also assume that there are very many Americanized versions of each; IHOP is not the authority of pancakes like they proclaim to be.
Crepes — if done correctly — are a lot thinner (like paper thin) than a Swedish pancake, and if done with a crepe maker don't need butter or flipping. You could actually just blow it off the crepe maker. The toppings also vary. In France I had them with chocolate, and various fruits. There are probably hundreds of varieties of toppings from sweet to savory.
Swedish pancakes on the other hand are a little thicker, but not thick and fluffy like American pancakes. They are usually served with some kind of sweet topping. The topping choice varies by family preference. In my family it was just plain table sugar. Maybe we would put raspberry jam, or if we really got creative then strawberries and whipped cream. Lingonberry jam in our family went with meat, not pancakes. There are plenty of varieties of recipes as well. My mom, a Swede, switched her recipe over the years, but she only got her recipes from Swedish magazines, cookbooks, or her family.
As a Swede, it does bother me when people call my pancakes "crepes" because that is not what I am making. Just like someone who is French wouldn't like having Swedish pancakes being called crepes. You are taking a word from one language to apply it to something from another culture (not necessarily the best way to do things). It would be like calling a hamburger a sandwich. While in theory the name could appear interchangeable, there are enough differences that warrant having two unique names for each food item.
My family has always made plättars, the tiny swedish pancake, cooked 7 at a time in what some would call a "Silver Dollar Pancake" pan. While similar to crepes, the biggest difference in the old family recipe that has been handed down to me is butter, more flour, and a small amount of baking powder. They are more substantial than crepes, but no where near as cakey as the American pancake. We served them with jelly or lingonberries and powdered sugar. But they are definitely not crepes, and not pancakes, but as usual the subtle differences get lost over generations in the great melting pot of America...
Crepe: little to no butter in batter. Higher egg proportion. Often sugar in batter if used as a sweet crepe.
Swedish Panckage: thicker, lots of butter.
In common: fine batter with no lumps (blender required), thin relative to American pancakes, can be stuffed, folded or topped
Difference: (besides recipe mentions above), Crepe can be savory/umami as well. Crepes are also reheated after stuffing, and may become crisp on the outside. Crepes are both a street food and a restaurant/home food, but Swedish pancakes are not a street food.
I do not think there is any difference. From what I know, crepe translates to the swedish "Pannkaka".
Galettes are savory buckwheat crepes. Crepes are sweet and made with regular flour. Swedish pancakes are served with Lingonberry preserve. Swedish pancakes are a breakfast like thing. They are very similar however their are differences. Swedish pancakes are often eaten with potato sausage.