Homemade Gavottes (French Lace Crêpes)

Delicate, crisp, and irresistibly light, Gavottes, also known as French Lace Crêpes, are a beloved treasure from Brittany, France. Their paper-thin layers bake to golden perfection, creating a texture so airy and crisp that they practically melt in your mouth. These dainty treats are not only delightful on their own but are also cherished in patisserie as a base for pralines, toppings for desserts, or crushed into feuilletine for that signature crunch in refined recipes.

As a French woman living abroad, I’ve found it nearly impossible to find these iconic treats, so I’ve learned to recreate them at home. We love not only snacking on them but also using them in cakes for special occasion —most often as a crunchy base for desserts like Trianon, a classic French chocolate cake. With just a handful of simple ingredients, you can experience the magic of Gavottes fresh from the oven, perfect for elevating your holiday desserts or enjoying with a cup of tea.

Homemade Gavottes
(French Lace Crêpes)

Servings: ~12 crêpes dentelles
Prep: 10 min | Bake: 6–8 min | Total: ~20 min

Delicate, crisp, and irresistibly light, these homemade Gavottes, also known as French Lace Crêpes, are perfect for snacking or adding a crunchy twist to your desserts. Follow this simple recipe to make them fresh at home.

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INGREDIENTS

• 50g all-purpose flour (1/4 cup)

• 50g caster or granulated sugar (1/4 cup)
  caster will give smooth crêpes, granulated will give more texture

• 1 egg white

• 40g unsalted butter, melted and slightly cooled (3 tbsp)

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INSTRUCTIONS

Preheat the oven
Set your oven to 200°C / 400°F in conventional mode. If using a fan-assisted oven, reduce the temperature to 190°C / 375°F to avoid over-browning. Position the rack in the middle of the oven for even baking. Line a baking tray with parchment paper or a silicone baking mat.

Prepare the batter
In a mixing bowl, whisk together the caster sugar (granulated is ok if that’s what’s there, but won’t be as smooth, still good and very usable) and egg white until slightly frothy.
Sift in the flour and mix until smooth.
Gradually stir in the melted butter to create a thin, smooth batter.

Spread the batter
Use the back of a spoon or an offset spatula to spread a very thin layer of batter onto the prepared baking tray. Aim for about 1mm thickness—thinness is key for crispness.
Each “crêpe” should be about 10x10 cm / 4x4 inches or larger if you plan to break them into smaller pieces (feuilletine) later.

Bake
Bake for 6–8 minutes, keeping a close eye on them.
Rotate the tray halfway through baking if your oven has hot spots.
The crêpes should turn a light golden brown, particularly at the edges.

Cool and shape
Remove the tray from the oven and let the crêpes cool for about 30 seconds—just enough to handle them while still pliable.
Use a spatula to gently lift each crêpe and fold or roll them immediately if desired.
If using for baking (as flakes / feuilletine), let them cool flat and break into small crispy shards.

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Pro Tips

- Work quickly when shaping them while they’re warm; they harden as they cool.
- If one batch starts to harden before you can shape it, briefly return the tray to the oven to soften them again.
- Use caster sugar for the batter to ensure a finer, smoother texture. I personally like to use granulated for more texture when baking.

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