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Crepes 101
how to cook perfect crepes
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continued from page 2

Don’t worry if the first two or three are a disaster – think of them as test crepes, and adjust heat and timing accordingly as you go through the batter. If the crepes are browning too quickly and turning crunchy, lower the heat. If they’re not setting quickly enough, turn the fire up. If you find that your crepes are sticking (unlikely, since the batter contains quite a bit of oil), brush more oil on the bottom of the pan before pouring in batter.

Keep the finished crepes warm as you work by placing them in an oven set on the lowest possible setting. If you’re not using your crepes right away, let them cool. You can then stack them up and wrap in aluminum foil or saran wrap, and they’ll keep in the fridge for several days. Crepes can also be frozen and kept for up to 3 months – just stack with wax paper layered in between each crepe, then seal in a ziplock bag.

The fine art of folding | There’s no one "right" way to fold a crepe. The one thing you will want to keep in mind is that you should place the pretty side of the crepe face down while you fill. Experiment with some of the following techniques and go with whichever shape looks nicest to you …

Roll: Place filling in a narrow strip along one edge of the crepe, then roll it up fairly tightly.
Half-fold: Place the filling along one half of the crepe. Fold up the other side to enclose.
Tri-fold: Place the filling in a strip along the middle. Fold one side over the filling, then the other side over that.
Triangle-fold: Spread the filling in an even layer across the crepe. Fold the crepe in half once, then fold the semicircle in half again. This works best for crepes with a minimal amount of filling.
Layered: Spread the filling in an even layer across the crepe. Place another crepe on top and add more filling. Top with another crepe. You can create as many layers as you like, then slice it up into wedges to serve.
Blintz-style: Crepes are essentially identical to eastern European blintzes, and can be filled and folded in that tradition. Place a good dollop of filling in the center. Fold the bottom third of the crepe over the filling. Fold the two sides over. Then fold over the top to form a pocket.

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