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Serving
Starting with a pile of flat crepes, you can use them in a number of
ways, depending on whether you want a simple sauced or a fancy
filled crepe. They can be served cold, warm or hot, baked, broiled
or crisp-fried in oil. Here are some ideas on handling crepes. See
recipes for the ways to use various shapes.
Or stacked . . . to make a cake (gateau) or in a casserole dish, with
appropriate fillings and toppings, served hot or cold.
FIGURE 3 -
“Quartering” Crepes
Crepes are folded in
quarters . . . when
served plain (or
spread with a thin
filling) and served in
sauce, or used “hot off
the pan” for dipping in
an appetizer dip.
FIGURE 4 -
Rolling Crepes
Or rolled . . . when
filled with a few
spoonfuls of an
entree or dessert
mixture and quickly
baked or broiled, or
filled with cold
mousse, ice cream
or whipped cream.
FIGURE 5 -
Folding Crepes
Or folded . . . into an
envelope for small
appetizers, ravioli-like
entrees, crisp-fried
treats of all kinds.