How to Fold Crepes

Making Triangular Folds

Place your crepe on a plate and cover it with filling. To start folding your crepe, lift it from the pan with a rubber spatula and place it on a wide plate to cool for 2-3 minutes. Spread your filling over the crepe in a thin layer, using a spoon or ladle, and even it out with a knife. Leave about 2–3 in (5.1–7.6 cm) of space around the edges. Fillings to Try: Sweet: Butter and sugar or lemon juice Nutella Fresh fruit and powdered sugar Whipped cream and chocolate sauce Savory: Ham or cooked asparagus and cheese Bacon and eggs Smoked fish and potatoes

Fold the crepe in half. Using your hands or a flat rubber spatula, lift one side of the crepe and fold it carefully over the other, covering the filling. Try to make the edges match up as evenly as possible. You should end up with a semicircle on one side of the plate.

Scoop up the top edge of the crepe and fold it over to make a triangle. Slip your spatula under the top corner of your crepe and lift it gently. Place your other hand flat over the lifted section and slowly guide it down, creating a 3 in (7.6 cm) wide triangle-shaped section that follows the circular edge of the crepe. Adjust the edges to make it line up neatly. For a neater fold, use the edge of your spatula to mark a faint fold line on the crepe, then fold the section over.

Continue folding it to make thicker triangles stacked on top of each other. Slide your spatula under the folded section of crepe and carefully fold it over again, making the same triangle shape. Continue folding down the crepe, creating a neat stack of triangle folds. When you get to the end, fold over whatever is left; it might be slightly smaller than the rest of your triangles. Don’t worry! This will be the bottom of your crepe, which you won’t see.

Serve your crepe on a plate or wrapped in paper. If you’re taking your crepe to go, wrap it in a sheet of deli paper so that the curved top edge sticks out the top. If you’re eating at home, simply lift the crepe onto a plate and enjoy! You can serve the crepe with fruit or whipped cream if it’s sweet, or veggies or potatoes if it’s savory.

Wrapping the Crepe into a Hexagon

Spread the filling in a thin layer in the middle. You’ll be tucking in the edges for this style of fold, so you don’t want to spread the filling all the way to the tip of the crepe. Instead, spoon your filling on and spread it into a thin layer in the very center of the crepe, leaving about 2–3 inches (5.1–7.6 cm) of space along the sides. Use a knife or rubber spatula to spread the filling thinly and evenly.

Fold one edge towards the middle. To start your hexagon folds, fold one portion of the unfilled edge into the middle, so it covers some of the filling. Aim to fold in an edge that’s 2–3 inches (5.1–7.6 cm) long.

Continue folding around the crepe until you have 6 sides. Turn the crepe and fold in an unfilled portion right next to the first one. Overlap them just slightly, so you’re creating puffy folds in the crepe. Repeat this until you have 6 “sides” to your hexagon crepe.

Pinch the middle gently to keep it all together. Once your crepe is all folded, pinch it together slightly in the middle to help it maintain its shape.

Dig into your crepe with a knife and fork. The easiest way to eat your hexagonal crepe is on a plate with utensils, since it might fall apart or get messy if you try to wrap it up or eat it with your hands. Serve up the crepe while it’s still warm, and enjoy! You can add some more toppings to your crepe as well! Try sprinkling sliced almonds on top, or adding a whipped cream for a sweet crepe. You can serve cooked vegetables alongside a savory crepe.

Rolling the Crepe

Spread filling all over the crepe. If you want to roll up your crepe, start by spreading your filling in a thin, even layer to the edges of the crepe. Use a knife or rubber spatula to smooth it out, and make sure that the filling reaches the very tip of the crepe.

Fold the left and right sides towards the middle. To start your rolled crepe, simply fold both sides into the center to cover the filling. Let the folds overlap slightly to make sure the filling stays inside.

Roll up the crepe from the bottom. Fold up the bottom 1–2 inches (2.5–5.1 cm) of the crepe over the folded halves. Then, start rolling the crepe away from you until you get to the end. When you’re finished, the crepe should look like a small rolled taco.

Eat the crepe on a plate or take it to-go. The rolled crepe method allows you to eat on the go or at home! You can use utensils to cut into it on a plate, or simply wrap it in deli paper and eat it with your hands. If you eat the crepe on a plate, feel free to add extra toppings like sliced nuts and whipped cream for a sweet treat, or cooked vegetables if your crepe is savory.