In croissant lamination, the English method gives two fat layers and three dough layers in one fold.
Lamination alternates dough with butter or another solid fat. In the English method, the roll-in fat is spread across about two-thirds of the dough. The exposed third is folded over part of the fat, and the remaining section is folded over the top, producing two fat layers separated by three dough layers.
The French method is the main comparison. There, the fat is placed in the center and the dough corners are folded inward, so one fold produces one fat layer and two dough layers. The names describe folding arrangements, not national rules about where croissants must be made.
Bakers repeat folding and rolling to build many alternating layers. Wikipedia notes that croissant dough is commonly laminated until it contains roughly 16 to 50 fat layers. During baking, water becomes steam and helps separate the layers, while the yeast-leavened dough distinguishes croissants from ordinary puff pastry.