Gavottes – Crêpes Dentelle from Brittany
The Gavottes Crêpes Dentelle from Brittany originated from a mishap in 1893. Marie-Catherine Cornic was baking pancakes in her small Breton kitchen in Quimper as usual, but she forgot the pan on the stove, causing the crêpes to bake for too long. Since they weren't burnt, Madame Cornic wanted to try the crêpes, as food waste was unimaginable in those days. So, the pastry chef folded and rolled them up, and contrary to expectations, these crêpes were incomparably crispy, light, and delicious. From then on, Madame Cornic baked Crêpes Dentelle almost daily, and they quickly gained great popularity. In 1920, the Gavottes biscuit factory was founded, which still bakes today according to the original recipe, and the Gavottes Crêpes Dentelle gained fame due to their crispiness and their buttery-caramel flavor. Wafer-thin and crispy baked and traditionally folded 8 times, these wafer rolls are unmistakable and uniquely delicious. And because they are so precious and delicious, they are individually wrapped in pairs in golden paper.
Gavottes – Original Crêpes Dentelle Recipe
Baked with regional ingredients, such as wheat flour and butter, as well as sugar, and without any artificial additives or palm oil, the Crêpes Dentelle was born! The delicious aroma of the Crêpes Dentelle, combined with its golden texture and crispiness, is simply to die for. As a dessert, with a hot drink like coffee or tea on the side, or standing entirely on their own, the Crêpes Dentelle offer a truly delightful moment. Gavottes Crêpes Dentelle are also available coated in dark or milk chocolate and filled with caramel and salted butter.
