How to Make Crêpes

Making, filling, and folding crêpes

Crêpes are thin French pancakes that can be wrapped around just about anything to turn it into an elegant meal, or simply folded and topped with something yummy.

Step one: Make some crêpes.

Step two: Figure out what you’ll use for fillings and toppings – take a look at my suggestions for savory crêpes and dessert crêpes, or experiment to invent your own.

Step three: Decide how you want to fill and close up the crêpes:

Rolled crêpe

Put filling along the diameter of the crêpe and roll it up. If using a small plate, you might want to cut the crêpe in half – which has the added bonus of showing off the filling, as in the photo at the bottom of the page.

Rolled crêpe
Triangle folded crêpe

Place filling on a quarter triangle of the crêpe and fold in in quarters. This works well for spreadable fillings like Nutella and jam.

Triangle fold crêpe
Rectangle folded crêpe

Place filling in the middle of the crêpe and fold in the sides, then the top and bottom.

Rectangle fold crêpe
Folded and rolled crêpe

Put filling in the center of the crêpe, fold in the sides, then roll into a log. This can be heated in a skillet with a bit of oil.

Folded and rolled crêpe

Finally, just add topping(s) and serve.

For example, crêpes florentines:

Spinach ricotta crêpe

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