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Gavottes - Crêpes Dentelle - 125 g
Regular price $7.00 USDRegular price
About Gavottes
- Based in
- Brittany, France
- Founded
- 1920
- Known for
- crêpes dentelle, the thin rolled Breton crêpe biscuit
The story starts in Marie-Catherine Cornic's crêperie in Quimper in 1886. A crêpe stayed on the bilig, the Breton griddle, longer than planned, came off thin and crisp, and she folded and rolled it. The first Gavottes biscuit factory opened in 1920, where pastry makers rolled the crêpes by hand, repeating her gesture.
Scale has changed since then. Gavottes now makes more than a billion crêpes dentelle a year, using about 2,400 tonnes of French wheat flour and 400 tonnes of butter annually. The company keeps shops in Quimper, Saint-Malo and near Dinan.
Gavottes questions
What is a crêpe dentelle?
Dentelle means lace, and a crêpe dentelle is a very thin Breton crêpe, cooked on a hot griddle until dry and crisp and rolled up while still hot. The result is fragile and very light, and it shatters when you bite it. Gavottes still makes them from French wheat flour and butter, and they are classically eaten with coffee or tea.
How can you use crêpes dentelle in desserts or cooking?
Crumbled into small shards, crêpes dentelle become what pastry chefs call feuilletine, which gets mixed into hazelnut paste to give cakes and candies a buttery crunch. At home, scatter a few over yogurt, or stir them into melted chocolate and let it set into a crunchy bark. Gavottes' own recipes also use them savory, as a crumble over seared scallops.
