PMAT Live! Episode 9 Crepes Dentelle





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Published on Nov 22, 2010

Wow, the fourth time is the charm, sometimes! Overall, I was very pleased with the way these turned out.

Here's more about my flash of "genius." You know how pasta boxes list the ingredients for the pasta as just "semolina?" Well, you know there had to be water in there so it could be extruded, right? So, they can leave off water as an ingredient because it is all dried away in processing.

Same goes for these crepes. I figured that there was no way that they could spread the batter thinly enough without some kind of water or milk, but only milk solids were listed in the ingredients. Why? Because all the water portion of the milk evaporates during cooking, leaving only the milk solids. Sneaky.

Here's the final formula I came up with--it will make A Lot of Crepes:

--5 oz. whole milk
--1 oz. cake flour
--pinch of salt
--.75 oz. sugar
--.75 oz. melted butter
--.25 oz. egg white

Blend everything together in a blender, and then paint onto a good nonstick pan over medium heat.

Scrape off the thicker ends, leaving a thin rectangle of batter in the pan.

Cook until caramelized, lifting the pan off the stove occasionally to regulate the heat.

Once caramelized, roll up. Let cool to a beautiful, delicate, crispy golden brown.

Serve as soon as you can. And don't make them when it's humid, or you'll be sorry!

These little guys are pretty labor intensive, so the Gavottes folks have a great thing going. Their Crepe Dentelle are fantastic, so go get some: http://www.amazon.com/exec/obidos/ASI... for a normal-sized box like the one in the video or, for a big old bunch of them: http://www.amazon.com/exec/obidos/ASI... . But make some, too, just to show folks that It Can Be Done! :)

For more baking and pastry fun, visit me at http://www.pastrychefonline.com and http://www.pastrychefonline.com/blog

If you like my videos, please rate, comment, subscribe and share. Thank you!

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