Do the ingredients in crepes make a chemical change while being cooked?

Here is the chemical reaction that occurs when making crepes.

When the flour and eggs are mixed, the proteins in the flour form gluten, a network of elastic strands that give crepes their structure. When water is added, the gluten hydrates and becomes sticky. This stickiness helps to hold the crepes together when they are cooked.

When the batter is poured onto the hot pan, the water in the batter evaporates, causing the gluten to set and the crepe to firm up. The surface of the crepe also browns due to a reaction called the Maillard reaction. This reaction occurs when amino acids and sugars in the batter caramelize and polymerize. The Maillard reaction is what gives crepes their characteristic brown color and flavor.