When I was younger, I’ve eaten quite a few of the crêpe dentelles by Gavottes and I’ve always wondered how they managed to make such crispy crepes. My interpretation of crepes were basically-all crepes were done over a crepe pan or just a normal frying pan and fried to wrap up fruit and various toppings. So… how on earth did they manage to make such cripsy and sweet little delicacies?!
Well, this recipe will show you how to make them and trust me-they are not deep fried which was what I used to think! Crepes Dentelles are baked and are seem very similar to tuiles! I am honestly addicted to them because there’s nothing more that our body loves compared to sweet and crispy treats! I would drizzle chocolate syrup or maple syrup all over them and serve them with raspberries and this would be a perfect afternoon indulgent little treat! Also, now I know how to make these little treats, I finally do not have to buy the over priced gavottes during Christmas! :’)
1/2 cup sugar
1/2 cup flour
1 egg white
80g butter (softened)
1 drop of Vanilla extract
Pinch of salt
1) Preheat your oven to 230C with a baking tray placed upside down inside the oven
2) Cream the butter and sugar with a whisk
3) Add flour and whisk well
4) Next, add the egg white and whisk well
5) Add vanilla extract and salt to season and mix well
6) With a silicon mat/silpat, use a spatula to spread 1 to 1.5 tbsp of batter evenly to form a flat rectangle. The rectangles’ longest side 7) should be the length of the width of the silpat.
8) Repeat this so you fit 3-4 crepes on your silpat
9) Place your silpat on the baking tray in the oven and bake for 5 mins
10) Take your silpat out and place it on a cooling rack and use a knife, metal cylinders or your fingers to roll them up whilst they are still hot.
Set aside the rolled crepes and repeat steps 6 to 10 until all your batter is used up
11) You can serve with whipped cream or drizzle with maple syrup or chocolate syrup-any thing of your choice!
Adapted from Byron Talbott