on the ingredients part, for some reason i just thought those bowls were so much bigger so when you said "and an egg" and it showed up i was like WHAT THE HELL THATS A DINOSAUR EGG
I just made this recipe and they are sensational. I also added a little cinnamon in the dough, the result was very good. Congratulations and thank you for the recipe.
I needed to make crêpes dentelle for a Trianon cake. And there you were. Great recipe and it worked perfect. I took me forever to make the Trianon since I did not have praline. But all in all, it turned out perfect, thanks to your recipe of the crêpes.
I'm from middle east, there is something similar to what you made, it's famous in Kuwait, it usually mixed with cinnamon and we dip it in honey, it is soo good !!
Your videos are seriously the most entertaining and straight forward cooking videos I have ever watched!! :) Great Job! I will definitely be trying these :)
You are my hero! My last trianon binge was in Lyon, and I was too scared to ask the baker what ingredient was responsible for the crispy goodness. Now I know, I'm equipped with your video and the rest of the recipe...getting fatter just thinking of my future cake!
Wow - I'm so glad I came across your channel and this recipe (via Rachel's channel). I'm going to try and do this with my son who is 8 and is suddenly very interested in wanting to learn how to cook and bake with me. I think this will be fun for the both of us and hubby will be super impressed :) Thanks for putting this up.
sure i'll subscribe, never heard of crapes that are crispy.That is an awesome idea, i want to try this recipe. I have a few filling ideas--- boil sweetened condensed milk in its original can for 2 and a half hours. Then in a bowl, blend in the condensed milk and unsalted butter, three to one ratio, sooo good. You could also use sour cream instead of butter, makes it a bit tangy. Also, cream cheese and berries,yum. Just so many filling possibilities.Tweak it to your own taste buds.
This is a valuable recipe and demonstration because I have been looking high and low for a basic feuilletine recipe and have found very very few..I would just crush these up and use them with hazelnut praline and chocolate for a crunch base in a dessert rather than making a chocolate hazelnut dacquoise..thanks for posting this video..
In Switzerland we have something quite similar called "Bricelet", you should try. We eat them with ice cream, whipped cream, chocolate or with red fruits coulis. Besides we have a special tool to make them called "four à bricelet" (= bricelet oven) and with it, it's really easy to make them and you never cook them too much.
I just made those wonderful crêpes dentelles and I used them to make the crispy praliné for The Royal chocolat and this turned a gurgeous crispy chocolate cake. Thanks a lot for the recipe. It's a premier :)
I made this today at work and it turned out perfect! I crumbled it and added it to dark chocolate and praline paste and used that as a crust for mini white and dark chocolate bavarois. The owner of the bistro where I work was in love with it ;) Thanks for the video ;)
Love the channel! You have great style! I may be incorrect but it seems as though this receipe is more like a Langues de chat or a Tuiles as the traditional Crêpes dentelles has milk and can be made in the oven or in a pan. I collect French cooking books-over 200 with some over 100 years old-and could not find your version. But this aside, keep up the good work!
sounds like the batter might have been too cold. keep in mind that there is quite a bit of butter in the recipe, so maybe let it sit out until it reaches room temp or so. Thanks for watching!!!
you are such a good looking chef... and i can't wait for more vids in the upcoming future. ps on what degree of Celsius or Fahrenheit should be the oven ?!
That's funny because I'm French, and we cook a lot in my family, but I've never ever seen someone cooks these. Even in restaurants, they buy industrial ones. And we also eat it only with ice cream. Well, I eat it by itself but it's just me, because I love sweet crunchy things. Anyway, I'm impressed you cooked it !
Oh i LOVE crepes so im def gonna make them for the kids with some whiip cream and drizzle of chocolate yummii thanks for the recipe ;) I hope u make more videos soon !!!
ah ha ! Finally a recipe for "feuilletines" that looks easy enough to attempt. Mixed with chocolate and praline makes a really good base for mousse. Thanks!
Byron- these are commonly known in Asian countries as love letters... :) We eat them every Chinese New Year- all you have to do to get the traditional recipe is ask an elderly in a trafition following chinese family. :) But they turned out really awesome!
So awesome! Im an aspiring pastry chef and tonight while watching this, it happens to be the night the 1. I mess up my chicken and dumplings and 2. I ruin my choco chip cookies, which i normally NEVER do.... never mix bakins POWDER with baking SODA :D haha love your channel already :))
Byron I love your video, the cylinder shaped ones look like "cigarette russe". Originally crêpes dentelle is made with a normal and fine sugar crêpes batter it's very liquid and this make the crêpes so thin and light, however your crêpes seems to be very good !
Hi Byron Really enjoy your videos. Your're amazing and a natural. The above Dentelles make me think of the old fashioned brandy snaps. Don't you think?
omg you are so much more laid back and humorous in your old vids hahahahha it is a good thing
@MySunshine45 Two to three minutes or until golden brown.
I'm gonna have no problem watching every single one of your videos... gorgeous dishes made by a gorgeous chef. Best combo ever!
The beginning of an legend.
on the ingredients part, for some reason i just thought those bowls were so much bigger so when you said "and an egg" and it showed up i was like WHAT THE HELL THATS A DINOSAUR EGG
same!!
I just made this recipe and they are sensational. I also added a little cinnamon in the dough, the result was very good.
Congratulations and thank you for the recipe.
once my husband gets back from deployment im gonna try this !!!! he loves the reg. crepes so im sure he'll love this one too!!!
I needed to make crêpes dentelle for a Trianon cake. And there you were. Great recipe and it worked perfect. I took me forever to make the Trianon since I did not have praline. But all in all, it turned out perfect, thanks to your recipe of the crêpes.
I'm from middle east, there is something similar to what you made, it's famous in Kuwait, it usually mixed with cinnamon and we dip it in honey, it is soo good !!
Awesome! The ingredients and the steps were easy. In our country we have a thin wafer stick version like this. We call it Barquillos. 😊
I tried this recipe today and it tasted really good.
This is so cute!! You and Rachel are so lucky to have each other. I am so trying this.
So goooood! I made them today and they are the bomb! I improvised and made roll molds out of rolled up foil. Yesssssss
I was searching for a light and crispy cookie recipe and my search led me to here! Your recipes are AWESOME Thank you for posting this!
LOL i love the way you explained why you have those coll tools!
I love you!!! I also love Rachel! I made these and almost fainted of AWESOME TASTE! Thanks Byron!
this video was really funny, in a good way. I like how it shows a little bit more of your awesome personality.
Your videos are seriously the most entertaining and straight forward cooking videos I have ever watched!! :) Great Job! I will definitely be trying these :)
@harajukugirl2007 Any local restaurant supply store will carry a silpat. I'm sure if you google "local restaurant supply store" you will find one.
You are my hero! My last trianon binge was in Lyon, and I was too scared to ask the baker what ingredient was responsible for the crispy goodness. Now I know, I'm equipped with your video and the rest of the recipe...getting fatter just thinking of my future cake!
loved this thank you...I made them flat and put some whipped cream and banana slices for my girls they loved it!
i just Had to subscribe :)
I like that you keep the videos short & to the point. The recipes are easy to follow and the editing is great too!
i AM SO GONNA TRY TO MAKE THIS..... IT LOOKS YUMMYLICIOUS!!!
THOSE LOOK SO GOOD. SO GOOD.
Wow - I'm so glad I came across your channel and this recipe (via Rachel's channel). I'm going to try and do this with my son who is 8 and is suddenly very interested in wanting to learn how to cook and bake with me. I think this will be fun for the both of us and hubby will be super impressed :) Thanks for putting this up.
Wow! Everyone has been so nice to me. Thanks so much for the support and I can't wait for my next video!
sure i'll subscribe, never heard of crapes that are crispy.That is an awesome idea, i want to try this recipe. I have a few filling ideas--- boil sweetened condensed milk in its original can for 2 and a half hours. Then in a bowl, blend in the condensed milk and unsalted butter, three to one ratio, sooo good. You could also use sour cream instead of butter, makes it a bit tangy. Also, cream cheese and berries,yum. Just so many filling possibilities.Tweak it to your own taste buds.
Made these this past weekend and they came out beautifully! Thanks for the recipe!
Je voulais une recette de crêpes dentelles depuis tellement longtemps! Merci beaucoup pour la vidéo! C'est vraiment génial à regarder!
"I want it pasty just like my skin" LMAOOOOO BYRON
Thank you for sharing this awesome recipe, they are so good, like the crunchy ends of a crepe, but the entire treat is crunchy. AWESOME
Very cool! I will have to try these out. Can't wait to see more of your videos!
lovely lovely gavottes, well presented, I dipped it into dark chocolate and served it with bailey`s cream yum
Thank you! I'm not the only one who separates eggs with my hands!
This is a valuable recipe and demonstration because I have been looking high and low for a basic feuilletine recipe and have found very very few..I would just crush these up and use them with hazelnut praline and chocolate for a crunch base in a dessert rather than making a chocolate hazelnut dacquoise..thanks for posting this video..
In Switzerland we have something quite similar called "Bricelet", you should try. We eat them with ice cream, whipped cream, chocolate or with red fruits coulis. Besides we have a special tool to make them called "four à bricelet" (= bricelet oven) and with it, it's really easy to make them and you never cook them too much.
I just made those wonderful crêpes dentelles and I used them to make the crispy praliné for The Royal chocolat and this turned a gurgeous crispy chocolate cake. Thanks a lot for the recipe. It's a premier :)
I made this today at work and it turned out perfect! I crumbled it and added it to dark chocolate and praline paste and used that as a crust for mini white and dark chocolate bavarois. The owner of the bistro where I work was in love with it ;) Thanks for the video ;)
Hw much qty?? ,Hw can we add this as a cake filling without being soggy or too hard after chilling the cake
i'm almost crying that looks so good
You are awesome! I love your videos!
I'm so looking forward to watch more of your videos:)!
Just finished making a batch. Very delicious!
Love the channel! You have great style!
I may be incorrect but it seems as though this receipe is more like a Langues de chat or a Tuiles as the traditional Crêpes dentelles has milk and can be made in the oven or in a pan. I collect French cooking books-over 200 with some over 100 years old-and could not find your version.
But this aside, keep up the good work!
Those look sooo good! I am going to try it!
@azul7 It was honey!! So good. Thanks for the comment.
"I'm a professional so I have all this cool stuff" I'm laughing so hard omg
Thanks for this recipe. I can hardly wait to impress my husband and kids with these.
looks soooo yummy!!!
Looks awesome! Love the intro!!! Great job! You and Rachel have nothing but wonderful things ahead! xo
Yum. These look like so much fun! Great idea
These look awesome!
sounds like the batter might have been too cold. keep in mind that there is quite a bit of butter in the recipe, so maybe let it sit out until it reaches room temp or so. Thanks for watching!!!
I love cooking shows and the stuff you do looks so yummy! You definitely found a new subscriber! :)
super yummy!!! im gonna watch this video like 3 times
Love your videos!
that was a great video! thanks and can't wait to try!!
Nice job recreating something so yummy!
you are such a good looking chef... and i can't wait for more vids in the upcoming future.
ps on what degree of Celsius or Fahrenheit should be the oven ?!
That's funny because I'm French, and we cook a lot in my family, but I've never ever seen someone cooks these. Even in restaurants, they buy industrial ones. And we also eat it only with ice cream. Well, I eat it by itself but it's just me, because I love sweet crunchy things. Anyway, I'm impressed you cooked it !
Liked the video, very funny and informative!
Looks soo good I want to try them!
Oh i LOVE crepes so im def gonna make them for the kids with some whiip cream and drizzle of chocolate yummii thanks for the recipe ;) I hope u make more videos soon !!!
ah ha ! Finally a recipe for "feuilletines" that looks easy enough to attempt. Mixed with chocolate and praline makes a really good base for mousse. Thanks!
YUM! your channel actually makes me want to cook!!!
Byron- these are commonly known in Asian countries as love letters... :) We eat them every Chinese New Year- all you have to do to get the traditional recipe is ask an elderly in a trafition following chinese family. :) But they turned out really awesome!
love the recipe! I love baking and cooking and I'm always looking for new ideas and hints and tips! Congrats on the channel and keep the vids coming!
These are like the crepe cookies in a box from Costco only they are dipped in chocolate so delish 😋
Thank you Byron, i was searching this recipe to add in my buche de Noel cake.
that looked good, i want to make some now.
So awesome! Im an aspiring pastry chef and tonight while watching this, it happens to be the night the 1. I mess up my chicken and dumplings and 2. I ruin my choco chip cookies, which i normally NEVER do.... never mix bakins POWDER with baking SODA :D haha love your channel already :))
this loooks soooo delicious I can only imagine it with icecream!!!
Mmmmmmmmm ... I just found your channel and I love it...nice music also! Thank u!
quick & simple - my kind of recipe. def. gonna try it! thanks :)
never heard of these but they look really good! :)
It's 1 am here. Not a good time to be watching food videos! D:
i find your work very neat and beautiful !!!!
lucky rachel!! awesome cant wait to try, thanks a bunch!
You film so lovely! I like your vids!!!
I really like your channel but honestly I'm glad you changed your style haha you sounded hella sarcastic at the beginning!xD
T Manuel he was
The humor in this video is too hilarious
Byron I love your video, the cylinder shaped ones look like "cigarette russe". Originally crêpes dentelle is made with a normal and fine sugar crêpes batter it's very liquid and this make the crêpes so thin and light, however your crêpes seems to be very good !
I don't know why I do this to myself. I have no food in my house and I'm hungry. So I continue to watch your videos.
Love the videos!
These look great! I'll have to give them a try and fill with some pate!
Hi Byron Really enjoy your videos. Your're amazing and a natural. The above Dentelles make me think of the old fashioned brandy snaps. Don't you think?
OMG Byron I LOVE YOU !!!!!!!!!! I was looking for this stuff forever....YOU'RE THE BEST !!!!!! THANK YOU !!!!!!!!
I fill them with blue cheese, tastes really good as well :)
Just so happy i found this...
I'm so glad you on TH-cam lol
Hey, thank you so much for the recipe! These turned out amazing.
My mum made things like this but they had ginger in them, she calls it ginger snaps, not sure if its like the one you made though :P
yummmyyy!! this looks so good!!!
i'm gonna try em!
great video, easy looks yummy and your funny. Love i am subbing
Looks yummy! Thanks for sharing :) God bless!
Subscribed and loving it! your a cooking genius(:
Keep up the good work!
God Bless! ♥
sweetest guy
I have all the ingredients, I'm going to try these! Thanks
Did you say "This is like ghetto style"? XDDD omfg lol
+Rain N Moon It is.
+Chongo Power no it isnt 😂
Nice recipe, I will try it this weekend. I think you should add grams and Celsius degrees in brackets for Europeans.
Who's watching in 2017?! You've come so far Bryan 😁😁