PMAT Live! Episode 9: Behind the Curtain–Crepes Dentelle or Watch Jenni Make Many Mistakes Before Achieving Success

The lovely Huda asked for my help a couple of weeks ago.  She wanted, nay needed, to learn to make Crepes Dentelle.  Only one problem--I had never heard of them.

Now, I freely admit that a couple of people have asked me to try to figure out certain recipes, but for some reason my heart wasn't in them.  Maybe because there were recipes out there for the dishes.  Maybe I was just feeling lazy.  I'm not sure what it was, but there you have it.  I still feel guilty about one of them, and I might have to finally get around to doing it.  But, that's another post.

Back to the crepes dentelle. They are ridiculously thin and buttery crispy rolled crepes.  You're supposed to have them with tea or champagne, but after eating an entire box (it's easy, believe me), I can tell you they are also good leaning on your countertop or watching Criminal Minds.  I'm just sayin'.

Rather that do all the experimentation behind the scenes where it's safe to mess up and then presenting Perfection with Fanfare and What Not, I decided that I'd pull back the curtain a bit for a peek at how I go about trying to figure stuff out.  Sure, I made a few mistakes along the way, but hopefully I ended up making you feel better about experimenting.

The final recipe is written down in the video description, but here it is again, just in case you don't want to click on through to YouTube.  You're welcome.

A Reasonable Facsimile of Crepes Dentelle

  • 5 oz. warm whole milk
  • 1 oz. cake flour
  • .75 ounces melted butter, either clarified or a version with high butterfat content, such as Plugra
  • .75 ounces sugar
  • .25 oz egg white
  • pinch of salt
  1. Blend everything up together in a blender.
  2. Heat a nonstick skillet or griddle over medium heat.
  3. Spray with a bit of pan spray.
  4. Using a pastry brush, brush a thin layer of batter into the skillet.  Clean up the edges, making a rectangle of batter.
  5. Let cook until nicely caramelized, and then roll up with an offset spatula or knife.
  6. Set aside to crisp up.  Serve pretty close to immediately.

Enjoy them!  I know Huda will.  She has visions of her family bowing down before her.  How awesome would that be?  People rarely bow down before me, unless it's the guy at the shoe store!

Happy Thanksgiving, all!


  1. Huda M says

    Well Jen, I showed it to my sister and she laughed and admonished me for keeping you awake at 4 30 am. I am still traveling but I will definitely post results of the crepe dentelle when I get back home on Monday.

    Once again, thank you!

  2. Simon says

    Thank you for your hard work,

    I intend to use these to make feuilletine, and then use that in ganache to include in the selection of chocolates I plan to have perfected by next Christmas for gifts.

    Trouble is I keep adding centres, am up around 12 at the min. the finished boxes are going to end up weighing 10lbs.

    • says

      Ha! So many centers! I will eagerly await my 10 pound shipment, Simon. lol

      Let me tell you, those crepes were a serious…process…to get even in the ballpark. In the middle of the night, I woke up and thought: wet batter!! Since then, I hear that’s pretty much the way they’re made “for real.” There’s a sort of angled griddle and they pour the thin batter across the top and it cooks in sheets as it runs down the face of the griddle!

      I didn’t test these for how well they would hold up in ganache centers, so you may want to play with that a bit. My friend Stella also has made “homemade feuilletine” for the restaurant she’s at, so you may want to check out her recipe to see if that will work for you as well:

      Please keep me posted on your experimentation!

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