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.
Make some crêpes.
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.
Decide how you want to fill and close up the crêpes:
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.
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.
Rectangle folded crêpe
Place filling in the middle of the crêpe and fold in the sides, then the top and bottom.
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.
Finally, just add topping(s) and serve.
For example, crêpes florentines: