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.

Course Cookies and Bars

Cuisine French

Prep Time 5

Cook Time 1

Total Time 1

Servings approximate, depending upon size

Calories 951kcal

Author Jennifer Field

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.

Video

Notes

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.

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