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Crêpe dentelle (Lace crepe)
Crêpe dentelle (Lace crepe) is a traditional French recipe (from Brittany) for a classic breakfast or dessert of a cooked thin and crispy crepe that's sliced and folded on itself prior to serving. The full recipe is presented here and I hope you enjoy this classic French version of: Lace crepe (Crêpe dentelle).
prep time
20 minutes
cook time
15 minutes
Total Time:
35 minutes
Serves:
4
Rating: 
Tags : Dessert RecipesMilk RecipesFrench RecipesBreton Recipes
In 1886, the crêpe maker Marie-Catherine Cornic absent-mindedly left a crêpe cooking too long on the griddle. She had unknowingly invented the crêpe dentelle, a light, golden-brown delicacy made by rolling up the crêpe eight times. Because it’s a tribute to the traditional Breton dance in eight-time, this kind of biscuit is better known as a Gavotte. Gavottes can also be chocolate flavoured or there is a salted version that can be eaten with an aperitif.
Ingredients:
250g of flour
250 g of white sugar
1 sachet of vanilla sugar
5 eggs
750ml of milk
1 cube of bacon fat or butter
Method:
Sift together the flour and salt then mix in the sugar and vanilla sugar. Form a well in the centre, add the eggs, followed by 500ml milk. Whisk to form a batter then keep adding milk until your have the consistency of a standard pancake batter.
Place a crepe pan or large non-stick frying pan over high heat. Once hot grease the pan with a bacon lardon stuck on the end of a fork (or use butter).
Pour in a small spoonful of the crepe batter, tilt the pan in all directions so that the batter is evenly distributed over the entire base. You have to work very quickly and only form a veil. Turn the crepe over immediately, cut very quickly into 3 or 4 strips and remove them immediately, rolling each of them on itself (traditionally eight times).
Proceed in this way until the batter is used up.
Serve warm or completely cooled. These lace crepes keep very well in an iron box, away from air and light.
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