Crepes Dentelles by Rosalinda Mariotti

Recipe for about 18 crepe dentelles

Ingredients: 

6 tabelspoons Butter, Unsalted, melted. ( circa 60 g)

½ cup sugar (110 g)

a pinch of salt

1 teaspoon almond or vanilla flavor

1 Egg white (60 g) from an extra large egg

½ cup flour (60g)

Coating:

2 cups of Euphoria Dark Chocolate Buttons, melted and lightly cooled

sprinkles (optional)

Pre heat oven to 400° F.  

Mix all the ingredients with a whisk.

Using a silicone matt over a reversed baking sheet, spread a thin layer of batter.

Shape it at about a 3” x 8” maximum 2 or 3 per pan since you have to work quickly or they will harden. Bake the crepes about 3 to 5 minutes until light amber color. Use the first batch as a benchmark. As soon they come out of the oven you have about 30 seconds to roll them before they get hard. 

To roll the crepes, start on the shortest side, using a bench scraper lift the edges up and roll it on itself along the length until you get a cigar-like shape with the seam on the bottom. Let cool .

Repeat with the remaining batter.

Once all the dentelles are cooled, dunk them into the chocolate coating and, using a fork, place them on a perforated rack to drain the excess. Top with sprinkles if you like. Refrigerate until ready to serve.