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.

However, when serving crepes as a dessert, the French often fold each crepe in half and then in half again to form a wedge, then top the wedge with the featured ingredient (rather than tucking it ...

Cook until crêpe is light golden brown and bottom is set, 30 to 45 seconds. Fold crêpe in half over ham to form a semicircle, and fold in half again to form a triangle. Transfer folded crêpe ...

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 ...

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 ...