crepe dentelles (gavottes)

If you think you know crepes, think again.
The Unicorn of Crepes has a name: crepe dentelles. Crunchy sweet almost caramel-ly flavored: a crisp and delightful surprise when biting into it, especially if coated with a decadent chocolate layer.

  • DifficultyEasy
  • Preparation time30 Minutes
  • Cooking time5 Minutes
  • Serving18
  • Cooking methodOven
  • CuisineFrench

Crepes batter

  • 6 tablespoonsbutter (unsalted)
  • 1/2 cupgranulated sugar
  • 1 pinchsalt
  • 1 teaspoonalmond extract
  • 1egg white (from a large or extra large egg)
  • 1/2 cupall-purpose type 1 flour (Type one is regular AP less sifted than 00)

Chocolate Coating

  • 2 cupschocolate drops (Dark, semi sweet)
  • 2 teaspoonscoconut oil

Tools needed

  • 1 silicon matt
  • 1 Metal bench scraper

Preparation

Pre heat oven to 400 F
  1. Mix all the ingredients with a whisk.

    Using a silicone matt over a reversed baking sheet, spread a thin layer of batter.

    Shape it at about a 3” x 8” maximum 2 or 3 per pan since you have to work quickly or they will harden. Bake the crepes about 3 to 5 minutes until light amber color. Use the first batch as a benchmark. As soon they come out of the oven you have about 30 seconds to roll them before they get hard. 

  2. To roll the crepes, start on the shortest side, using a bench scraper lift the edges up and roll it on itself along the length until you get a cigar-like shape with the seam on the bottom. Let cool .

    Repeat with the remaining batter.

    Once all the dentelles are cooled, dunk them into the chocolate coating and, using a fork, place them on a perforated rack to drain the excess. Top with sprinkles if you like. Refrigerate until ready to serve.

     

  3. Crepe Dentelles are perfect dunkers!

Notes

Keep crepes refrigerated in a airtight container for up to a week or frozen up to 3 months.

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