Crêpes Dentelles

Hello there!

 

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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?!

 

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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! :’)

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The Recipe

Ingredients
1/2 cup sugar
1/2 cup flour
1 egg white
80g butter (softened)
1 drop of Vanilla extract
Pinch of salt

Method
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!

~Flora

Adapted from Byron Talbott

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