Easy Crepe Folding with a Pan’s Low Sloped Sides (Explained)
Crepes are delicate thin pancakes that can be filled with sweet or savory ingredients. While making the batter and cooking crepes takes some practice, one of the most intimidating steps for beginners is properly folding the crepe around the filling.
With the right tools and techniques, folding a stuffed crepe is easy. This article will teach you foolproof methods to efficiently fold crepes using a pan with low sloping sides to prevent spills.
Why Use a Pan with Low Sloped Sides
When making crepes, the shape of the pan matters. Shallow pans with gently sloped sides are ideal as they allow you to slide the spatula under the delicate crepe easily without tearing it. Steep sides make this difficult and increase the chances of ripping the crepe.
The broad cooking surface gives you ample room to add the filling and fold it. In contrast, traditional crepe pans have curved sides but a smaller bottom.
Tips for Selecting a Crepe Pan
When selecting a pan, consider the following features:
Material
Nonstick pans are perfect for cooking crepes as the batter doesn’t stick. Stainless steel and ceramic nonstick pans also work well. Avoid cast iron as seasoning can give an unpleasant flavor.
Shape
Opt for a broad shallow pan with a flat bottom and gently sloping sides no higher than 1 inch. This shape makes it easy to slide a spatula under the delicate crepe.
Size
An 8 to 12-inch pan gives adequate room to add a generous filling and fold the crepe. Anything smaller will limit how much you can fill and fold.
Weight
Heavier pans retain heat better. This helps cook the crepes evenly. Lighter pans can develop hot spots leading to uneven browning.
Handles
Choose pans with handles on the sides rather than a long handle on one end. Side handles provide better balance and control when flipping.
Step-by-Step Guide to Folding Crepes
Follow these simple techniques for perfectly folded crepes every time:
1. Cook Crepes in Advance
Make crepes ahead of time rather than trying to make each one right before filling. This takes time pressure off the folding process so you can focus on creating neat folds.
Cook crepes according to recipe directions. Place cooked crepes on a plate, separating each with parchment paper to prevent sticking.
2. Work With One Crepe at a Time
Only place one crepe in the pan at a time when filling and folding. Adding multiple unfolded crepes makes the pan crowded and increases chances of tearing and misshaping crepes.
3. Choose Your Fold Style
There are 5 common ways to fold a crepe. The filling flavor and volume determine which works best.
Triangles: Ideal for little filling. Makes easy-to-eat, tidy packages.
Envelope: Great for light fillings. Gives a tidy presentation.
Cigar: For generous amounts of filling. Rolls neatly and holds together well during cooking.
Fan: Makes an elegant presentation with moderate fillings. Takes more effort than other folds.
Roulade: Works for light and heavy fillings. Makes a casual, rustic look.
Diagram showing 5 different crepe folding techniques: triangles, envelope, cigar, fan, and roulade folds.
Common crepe folding techniques. Image from Crepe Folding Techniques by Gretchen’s Bakery used under fair use terms for educational purposes.
4. Place Filling and Fold
Spoon the filling just off-center on the lower third of the crepe. Pick up the edge closest to you and fold over the filling, then complete the fold style of your choice. The extra space around the edges prevents spillover.
Animation showing crepe being filled off-center then folded into a triangle shape
Filling and folding a crepe into triangles. Animation made with Canva.
Use a thin spatula to lift the edges and guide the folds if needed. The pan’s gently sloping sides allow easy spatula access.
5. Browning and Serving
Once folded, cook briefly on both sides to warm through and lightly brown. Then slide out of the pan onto a plate using a spatula.
Avoid overcrowding the pan when browning. Cook folded crepes in batches for even heating.
Serve immediately while hot, or keep warm in a low oven until ready to serve.
Common Folding Mistakes and Fixes
Even experienced crepe makers can struggle with folding. Here are some common issues and solutions:
Ripping
Use a thin spatula to gently lift delicate edges and folds rather than fingers which can easily tear the crepe.
Uneven folds
Take your time, don’t rush the folding process. Gently shape into neat packages.
Spilling filling
Underfill rather than overfill crepes. Overstuffed crepes are hard to fold neatly and often leak filling.
Filling falls out
Choose a fold style that fully encases the filling. Envelope, cigar or roulade folds prevent leaks better than triangles or fans.
Browning too fast
Lower the heat to medium-low and cook folded crepes gently to prevent burning.
Sticking to the pan
Be sure to adequately grease the pan before cooking each crepe. Use butter, oil or nonstick spray liberally.
FAQs
Still have questions about crepe folding? Here are answers to some frequently asked questions:
What size pan works best?
An 8 to 12-inch skillet with gently sloping sides about 1 inch high gives the easiest access for folding. Avoid crepe pans with steep sides.
Which is better – nonstick or stainless steel?
Nonstick is ideal as crepe batter can stick aggressively. High-quality nonstick with a stainless steel base offers durability and even heating.
What temperature should I brown folded crepes at?
Medium or medium low heat between 300-350°F allows filled crepes to warm through without over browning the delicate pancake exterior.
How do I reheat pre-folded crepes?
Place filled crepes on a parchment lined pan and reheat at 325°F for 6-8 minutes. Microwaving makes the crepe gummy.
Should I make all the crepes before filling?
Yes, make all crepes first then fill and fold. Trying to make, fill and fold each crepe individually takes too much time and often leads to folding mishaps.
What tools help with folding?
A thin, flexible metal spatula helps lift delicate crepe edges and guide folds without tearing. Pastry brushes can gently shape crepes too.
How do I prevent fillings from leaking out?
Underfill rather than overfill, choose secure fold styles like envelopes or cigars, and take time to neatly fold all edges over the filling to prevent leaks.
Conclusion
With a broad shallow pan and some practice, you’ll be an expert at folding beautiful crepes. The key things to remember are taking your time, not overfilling, and using a thin spatula to help shape the delicate pancakes.
What’s your go-to crepe filling and fold combination? I’d love to hear your favorites in the comments!
