Crepes Dentelles by Rosalinda Mariotti
by Rosalinda Mariotti
Recipe for about 18 crepe dentelles
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)
2 cups of Euphoria Dark Chocolate Buttons, melted and lightly cooled
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.