These may be the best cookies in the world. Okay, they’re not really cookies, per se. At least not in the French sense. Les cookies refers to chocolate chip cookies and these ultra-thin, ultra-crisp, and ultra-buttery tasting crêpes dentelles are so different, yet so good, you’ll find yourself eating your way through several of them in no time. To prove that point, as a courtesy, the company that makes them places two crêpe dentelles in each shimmering foil packet because they know that it’s impossible to eat just one.
The other great thing about these cookies (let’s just go with that, in English), is that you can pick up a box in any French supermarket, yet the cookies are grand and elegant enough so that restaurants in France have no problem serving store-bought cookies to customers. At least I’ve never heard any complaints. French grandparents and others are known to crumble cookies over a dish or bowl of ice cream to dress it up at home. (For the record, I like to think that I still fall into the “others” category – even though a young man offered me his seat on the métro the other day.)
Crêpes dentelles were traditionally made by hand, smearing the batter over a hot griddle so it’s extra thin, then rolling the still-warm, buttery batter quickly around a wooden tool to form them into shape. Here’s a “vintage”-quality look at how they make them at one espace de fabrication in Brittany:
I suspect most are made by machine now. You can visit the factory of the parent company, but the biscuiterie where the Gavottes are made isn’t open to the public. Even so, the list of ingredients doesn’t read like a science project: flour, butter, sugar, malt, salt, and leavening. If you want to give them a go, I found this video recipe here. They don’t look that hard, but as those who follow me on Instagram saw last week, I spent a solid four days making 9 jars of jam, so I don’t think one has to make everything that’s possible to make by hand. (Thank goodness Romain does dishes. Otherwise, I wouldn’t even have time to write blog posts.)
Plus I’m watching The Good Place on Netflix and that’s my priority until I reach the end. Don’t get me wrong. I love cooking, baking, and making jam. But one does need to go outside once in a while. And if it wasn’t for the remarkable speed at which Romain can plow through a jar of homemade jam, I’d definitely be able to get out even more.
Another plus going for these cookies/crêpes dentelles is that they’re not crazy-inexpensive; they sell for around €2 for a box in France, which relieves any DIY-related guilt I might have for not making them. In the U.S., you can find them online and I’ve seen them in specialty stores, like Sahadi’s in New York, and Monsieur Marcel in Los Angeles, as well as in well-stocked supermarkets too. They’re a little more expensive than in France, but it’s not like you have to have a Visa Executive Platnum card made of ground-up precious gems to afford them. I’m sure you have enough money in your change jar or wallowing in the bottom of your purse or pocket to spring for a box. Believe me, they’re worth it.
The company has started making Gavottes in a variety of flavors like salted butter caramel and pineapple-passion fruit, and also enrobes them in dark or milk chocolate. Like being an introverted extrovert, I’m a traditionalist/anti-traditionalist and know that some foods can be improved by adding previously untraditional ingredients to them (like Italians did good by adding tomatoes to their cuisine, for example, and corn for polenta), but others are best left alone, like the Salade Niçoise I recently had at a café that had more rice on it than vegetables, or the infraction of putting canned corn (or riz) on a Caesar Salad, although I will allow chicken on a Caesar, but only if you’re at an airport.
I’m not convinced, however, that these cookies can be improved, although they do go remarkably well with hot chocolate, whether you’re a dunker, dipper, or prefer to keep your sips and snacks separate, as I do. (For those who read these words extra-carefully, I do like them scattered on ice cream, but not mixed in.) But really, you can have these anytime, in any place, and on (almost) anything.
from David Lebovitz https://www.davidlebovitz.com/crepe-dentelle-cookies-french-butter-gavottes/
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