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.
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
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.
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.
Crepe Dentelles are perfect dunkers!
Notes
Keep crepes refrigerated in a airtight container for up to a week or frozen up to 3 months.