CREPE DENTELLES (PAILLETE FEUILLETINE)
Number Of Ingredients 5
Steps:
- Preheat oven to 400°F. Cream butter, sugar and salt together until well combined. Whisk in the flour to form a paste; whisk in the egg white. Dollop spoonfuls of batter onto a silicone mat; use a palate knife or similar to spread the batter until it is incredibly thin. You'll get about 3 strips per mat. Transfer the mat onto an upside-down baking tray, then bake for 5 minutes. Remove the tray from the oven. Working quickly, place a cannoli form (or other utensil) at one end of the crepe and wrap the end around it. Roll the cannoli form down the length of the crepe, wrapping it tightly around the form as you go. Transfer the crepes to a clean working surface to cool completely, then slde the form out from the centre of the crepe. Wipe the silicone mat clean with a paper towel between batches and repeat the process until all the batter has been used up. If filling the crepes, do so immediately before serving.
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