Traditionally, crepes are folded and/or shaped according to the recipe directions. Other than keeping certain fillings in the crepe while cooking, any fold can be used.
1. The Fold-Over
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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.
2. Pocket Fold, a.k.a. Blintz or Egg Roll Fold
Photo © 2007 Carroll Pellegrinelli, licensed to About.com, Inc.
Place the crepe best side down. Spoon filling in center of crepe. Fold both sides over filling, then fold bottom and top.
3. Crepe Suzette Fold
Photo © 2007 Carroll Pellegrinelli, licensed to About.com, Inc.
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.
4. The Roll
Photo © 2007 Carroll Pellegrinelli, licensed to About.com, Inc.
Spread filling over worse side of crepe leaving a slight edge. Roll-up crepe. Depending on filling, serve sliced.
5. No Fold, Fold
Photo © 2007 Carroll Pellegrinelli, licensed to About.com, Inc.
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 layered dessert. Cut and serve in wedges.
