Crepes are folded and or shaped according to the recipe directions and the cook's desire.
Fold-Over:
Place the crepe with the best side down. Put the filling in a line down the center of the crepe. Fold the right side just past the middle and then do the same with the left. This method shows the filling at the ends.
Crepe Suzette Fold:
Place the crepe best side down. Spoon filling into the center of the crepe. Fold in half. Fold in half again forming triangle four layers thick.
Pocket Fold, a.k.a. Blintz or Egg Roll Fold:
Place the crepe best side down. Spoon filling in center of crepe. Fold both sides over filling, then fold bottom and top.
The Roll:
Spread filling over worse side of crepe leaving a slight edge. Roll-up crepe. Depending on filling, serve sliced.
No Fold, Fold:
Place best side of crepe down. Spread filling over crepe leaving a slight edge. Top with another crepe and cover with filling. Keep repeating for a lovely Gateau.
