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.
Trust me.
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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
Ingredients
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
Procedure
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.
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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
My recipes are almost all written by weight, including liquids, unless otherwise specified.
For accuracy and consistency of results, I encourage you to buy–and use–a kitchen scale.
I promise that baking and cleanup will be so much quicker and easier.
This is the scale that I recommend for home use. I have owned and used one for years.
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.
Questions?
If you have any questions about this post or recipe, I am happy to help.
Simply leave a comment here and I will get back to you soon. I also invite you to ask question in my Facebook group, Fearless Kitchen Fun.
If your question is more pressing, please feel free to email me. I should be back in touch ASAP, as long as I’m not asleep.
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Thank you so much for taking the time!
Crepe Dentelle Recipe
Video
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Ingredients
- 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
Instructions
- 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.
Did You Make Any Changes?
Notes
Storing
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
Hi, y’all! I hope you’ve enjoyed this post and hopefully also learned a thing or two.
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And there you have it: a tasty if someone imperfect way to make crepes dentelle. I will have to revisit this post at some point and give you a tried and true version.
Suffice to say, you can’t make a thin and crispy crepe with a stiff dough. You need a loose batter. After all, it’s a crepe and not a tuille.
Thanks for spending some time with me today. Take care, y’all.
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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.
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!
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!
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! 😆