The most traditional way to double pancakes is fan-shaped - folded in half twice. This presentation

Today I'll post a tip I picked up quite different from my book "Desserts and techniques" of Le Cordon Bleau. It is a very good book, complete with several useful cipriani new york tips that is worth buying.
The batter for crepes should be thin, smooth, creamy yet. The pan should be hot enough to establish the mass quickly without sweetness before it is cooked. In general, it is difficult to obtain the ideal temperature for frying the first crepe tends to roasting before getting firm enough to be turned without breaking.
The most traditional way to double pancakes is fan-shaped - folded in half twice. This presentation shows the filling. One can also form pannequets or cigarettes which involve the filling completely.
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