RECIPE
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GAVOTTES




The place of the crispy crêpe in Brittany’s culinary tradition


What could be more authentic than someone getting a little forgetful in the kitchen? Just a pancake left a little too long on the stove by Marie-Catherine Cornic in Quimper, in 1893.

So the good lady decided to fold it, roll it up, and pop it in her mouth… And the little crêpe that had seemed ruined turned out to be lighter and crispier than ever! This was the origin of the crispy Brittany crêpe, and its authenticity has been jealously preserved ever since.

In making authentic Gavottes crispy crêpes, the key ingredients used by our pastry cooks are wheat flour, sugar and butter. Preference goes to raw materials produced by French farmers. Our crispy Brittany crêpes contain no food colourings, preservatives, palm oil or GMOs.

Gavottes products exist to give pleasure, day by day. You pop this little packet of biscuits in your bag – biscuits you would love to keep, secretly, jealously, all to yourself… And the moment you put them on the table, they attract greedy looks from all and sundry, irresistible in their golden glory. A crunchiness you just have to share with friends. Gavottes are no different from those who enjoy them delightful and wicked.

Hazelnut, chocolate and Gavottes cookies

Serves 4 people
Prep time 20 minutes
Cook time 20 minutes
Total time 40 minutes
Special thanks to Author: Gavottes

Ingredients:

300 g flour
200 g butter
250 g sugar
80 g chocolate chips
50 g ground hazelnuts
16 Gavottes
2 eggs
1 sachet of vanilla sugar
1/2 sachet baking powder
pinch of salt

Direction:

Step 1
Mix the softened butter with the sugar, vanilla sugar and salt in a bowl. Beat the mixture to obtain a creamy paste. Add the eggs one by one, mixing well.

Step 2
In a second bowl, mix the flour, ground hazelnuts, Gavottes and baking powder. Gradually add this mixture to the previous mixture.

Step 3
Add the chocolate chips.Roll the dough into small sausage-shaped rolls then refrigerate.

Step 4
Preheat the oven to 210°C .Cut the rolls into slices 5 mm thick. Place them on a baking tray. Bake for around 10 minutes at 180°C. Remove from the oven and transfer the cookies to a rack to cool.