This post will show you how to make crepe dentelle (or technically crepes dentelle since you’re making more than one), including how NOT to make them.
Crepes dentelle are the thin, cripsy, delicate crepes that are used to make feuilletine. Feuilletine is nothing more than crushed crepes dentelle, so if you want to learn to make that, all you need to know is how to make crepes dentelle.
For lack of a better category, I am calling these cookies, and you can find all my cookie recipes here in one place. Thanks for being here!
Do I Really Need to Make My Own Crepes Dentelle?
No. Honestly, most people just buy them. And it’s easier to buy them, because they are fussy to make.
But, I also understand the love of the challenge of making things from scratch.
For those of you who love a challenge, I’m here to tell you that making them is not hard, once you figure out the secret.
And the secret? Use a thin batter rather than a dough to make crepes dentelle.
The video will show all my attempts at using a dough and how they did not work At All.
But once I realized you can only get thin-and-crispy by using a batter, I had success, and you will too.
How To Make Crepe Dentelle Cookies
Here’s what you’ll need to make these crispy little cookies:
- milk: This is what makes the batter runny. Milk also assists with browning and adds a subtle sweetness courtesy of lactose
- flour: Lends structure and body to the batter. Use cake flour here. I a pinch, you can use all-purpose flour, but your crepes won’t be quite as delicate
- butter: Melted butter adds richness, carries flavor (and has its own flavor), and also assists in browning
- sugar: Adds a touch of sweetness, helps with texture, and also assists in browning
- egg white: Adds liquid but also some protein to help with structure
- salt: Brings out the rest of the flavors. Please don’t leave it out or your crepe dentelle will be bland and sad
As you can see from the ingredient list and what those ingredients do, the main thing to keep in mind when making crepes dentelle is to pay attention when they’re cooking so they brown but not too much.
It may take a couple of tries to get your timing just right, but making the batter itself is easy.
Put all ingredients into your blender and blend until smooth.
Once you’ve done that, here’s how to cook them:
- HEat a nonstick skillet or griddle over medium heat.
- Spray lightly with pan spray.
- Use a pastry brush to brush a thin layer of batter evenly into the pan.
- Use a spatula to clean up the edges so you have a rectangle of batter.
- Cook until medium golden brown, and then quickly roll up using a knife or offset spatula to help you. (Watch the video for a better look at the procedure)
- Let cool until crispy.
Tips and Tricks for Success
If you are concerned about making these on the stovetop, you can make thin tuiles instead, although I have to say that traditional crepe dentelle are indeed made with a thin batter.
If going for it on the stove-top, wipe out the pan and respray with pan spray after every 2-3 crepes to make sure you don’t end up with crispy bits from previous cooking.
A Note About Measurements
NOTE: Most of my recipes are written by weight and not volume, even the liquids.
Even though I try to provide you with volume measurements as well, I encourage you to buy a kitchen scale for ease of measuring, accuracy, and consistency.
This is the scale I use, love, and recommend. If you’re unsure, please read my post about how to use a food scale.
Don't let its small price and small size fool you. The Escali Primo is an accurate and easy-to-use food scale that I have used for years. It's easy to store, easy to use, has a tare function, and easily switches between grams and ounces/pounds for accurate measurements.
If you have questions about this post or recipe, don’t hesitate to get in touch. You can leave a comment on the post and I will get back to you within about 24 hours.
If your question is more urgent, please shoot me an email, and I will respond within 4 hours, unless I’m asleep.
If you make this recipe and/or have enjoyed or learned from reading this post, I’d appreciate it if you could share this!
I have Convenient share buttons that float to the left on desk top and on mobile which invite you to share on Pinterest, Facebook, Twitter or Yummly.
If you make the recipe, please consider rating it a rating and a review. You can do this via the recipe card in the post.
Reviews really help sell the recipe, and negative reviews help me tune into what people really want to have explained better, so any ratings and reviews are helpful!
Also feel free to tag me on Instagram at @onlinepastrychef with #pcorecipe so I can find your creation. Thank you!
Crepe Dentelle Recipe
Crepe dentelle are thin, crispy cookies you cook on the stovetop. Enjoy them with coffee, tea, or champagne, or crush them for feuilletine flakes.
- 5 oz.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
- Warm up the milk so it doesn't make the butter seize up when combined.
- Blend everything up together in a blender.
- Heat a nonstick skillet or griddle over medium heat.
- Spray lightly with pan spray.
- Using a pastry brush, brush a thin layer of batter into the skillet.
- Clean up the edges with a metal spatula, making a rectangle of batter. (You can skip this step if you're okay with "rustic crepes dentelle!")
- Let cook until nicely caramelized, and then roll up with an offset spatula or knife.
- Set aside to crisp up. Serve pretty close to immediately.
Note that the nutritional information is per batch of batter, not per crepe. It's hard for me to estimate how many crepes you can make with this recipe. It will depend on how thickly you spread on your batter and if (and how much) you clean up the edges.
Store crepes dentelle in airtight containers for up to 2 days. If they soften, re-crisp in a 200F oven for a few minutes and let cool.
Nutrition InformationYield 1 Serving Size 1
Amount Per Serving Calories 951Total Fat 42gSaturated Fat 26gTrans Fat 2gUnsaturated Fat 13gCholesterol 143mgSodium 855mgCarbohydrates 102gFiber 0gSugar 83gProtein 44g
The stated nutritional information is provided as a courtesy. It is calculated through third party software and is intended as a guideline only.
Want me to shoot new recipes and an occasional email into your inbox?
You can do that by signing up here for my newsletter, The Inbox Pastry Chef.
I’ll be seeing you!
What Others Are Saying...
I love the way you suffer so for our sake. 😉 Thank you!
Oh, Groovy, you have no idea. I’m *still* catching up on my sleep! 😆
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!
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.
Jennifer Field 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: http://bravetart.com/recipes/Feuilletine
Please keep me posted on your experimentation!