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Fold
crepes in a variety of shapes:
roll-up, bend in half,
double-layer and cut into triangles. Use as you would pastry shells
in many recipes and stack them, adding fillings in between layers
to form a torte.
Depending on what meal you are serving,
usually one six-to-eight-inch crepe will do per person.
Two rolled crepes may
be appropriate for a lunch or dinner entree.
Resist filling crepes until just before
serving in
order to keep the crepe from getting soggy.
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