These heavenly crepes are delightfully thin and boast a feathery crisp edge. You can fold them or roll them and they can be served both sweet and savory — the possibilities are endless.

Crepes can be folded in a variety of ways. The easiest is to fold the sides in over the filling and place on the plate. Le Padellec uses a different technique to fold his large, crisp crepes.

Reserve. Heat the oven to 200 degrees. Spread 1 tablespoon of Nutella over half of each crepe, then fold in half and spread an additional tablespoon of Nutella over the folded crepe. Fold the ...

Spread about 2 tablespoons chestnut puree over half of each crepe. Fold into quarters and arrange on plate. Spoon vanilla sugar into a small strainer and sift over top of crepes to taste.

But, that side of the crepe is always the nice side. I mean, it's nicer browning. So you turn it upside down in the pan, I flip it so that when you fold it to serve it, this is what you see on top.

Distribute the filling on one half of the crepe if you want to fold it over like a taco. Or, center the filling if you want to fold the crepe up like an enchilada. Let the crepe cook for about 2 ...

Reduce heat to low. Working with 1 crêpe at a time, dip both sides of crêpe in sauce using 2 forks or silicone spatulas; fold into fourths with prettiest side facing outward. Lift and let excess ...

and spread one-twelfth of the filling on the crepe. Fold the crepe in half and then half again. Top with about one-twelfth, or about 1 tablespoon, of blueberry sauce. Sprinkle with powdered sugar ...