Crêpe College - Presentation

Choosing The Topping

One of the best parts of eating a crêpe is tasting what’s inside. Some of the most common toppings on a dessert crêpe are:

• Nutella
• Jam
• Apple Sauce
• Lemon & Sugar

There are also some delicious toppings for a savoury crêpe as well:

• Asparagus & Cheese
• Bacon & Eggs

*Experiment with different toppings for both dessert and savoury crêpes, you may discover something delicious!

Folding The Crêpe

There are many different ways to fold a crêpe. In fact, you can fold a crêpe in whatever way you please!

However, there are some traditional and commonly used techniques when folding a crêpe.

Here are a few common folds:

• Rolling the crêpe into a tube
  • This is a common fold for crêpes filled with jam
• Folding it in half, and then folding it in half once more, making a triangular shape
  • This is a common fold for crêpes filled with Nutella
• Folding the crêpe in half, creating a half-moon shape

*Remember, there are many ways and no set rules when folding a crêpe! Try out different folds for different crêpes, maybe you will get an interesting result like the apple sauce crêpe in the picture on the right.

Keeping It Hot

After you have taken the crêpe off of the pan to spread your favourite toppings, sometimes the crêpe can get cold, and sometimes soggy.

No need to worry! There are many ways to re-heat the crêpe, but since your crepe pan will still be hot, just toss it back on the pan for about 10 - 15 seconds per side; this will make it hot and a little crispy.

Plating The Crêpe

If you are serving your crêpes to guests, not only will you impress them with how great your crêpes taste, but how great they look on the plate!

Creativity is key. If you made a hot Nutella crêpe, place it on a nice plate (chinaware if you have any), sprinkle some cinnamon on top, add a couple strawberries, hot fudge, and a dollop of vanilla ice cream. It will make their mouths water at the sight of it!