Description
What is Gavottes? Just a crepe left a little longer on fire by Marie-Catherine Cornic in Quimper in 1893. She decides to bend, wrap, to taste... The small crepe once thought lost is found crispier, lighter than ever! The recipe lace crepe was born in this authenticity since retained. To make authentic lace Gavottes crepe, pastry chefs use mainly wheat flour, sugar, and butter.