The Batter Edge
The hallmark of a well-made crêpe is the lacey, slightly crisp edge. The center should remain soft and pliable. If it is rubbery, it has been sitting on the griddle for too long. Paper thin is the goal.
The Folding Style
In a cafe, you might get it folded into a triangle on a plate. At a kiosk, it is usually rolled into a cone for easy eating. The fillings should be distributed evenly so you get a bit of chocolate or fruit in every bite.
Quick answers
- Can I get savoury crêpes?
- Yes, many places offer savoury options with ham, cheese, or eggs. These are often called galettes if they use buckwheat flour.
- Is the batter vegetarian?
- Standard batter contains eggs and milk, so it is vegetarian but not vegan. Check with the cafe for specific dietary versions.