Crispy Crêpe Milk Chocolate

Milk Chocolate Crêpes Dentelles, crispy and delicate

Enveloped in delicate milk chocolate, Gavottes Milk Chocolate Crêpes Dentelles are the sweet sister to the Breton classic. A paper-thin, eight-fold rolled wafer coated in fine milk chocolate – slightly smaller than the original, but twice as tempting.

Milk Chocolate Crêpes Dentelles combine two Breton favorites: the wafer-thin, eight-fold rolled wafer and a coating of fine milk chocolate. The core is baked just as it always has been, from wheat flour, butter, and sugar, with absolutely no palm oil. Inside the 100g pack, the chocolate-coated rolls wait individually wrapped: a crispy core, velvety melt, and a small luxury for your coffee break.

Crispy core, velvety chocolate melt

First, the milk chocolate melts softly on the palate, then the fine crunch of the rolled wafer beneath is revealed: an interplay of delicate and crispy.

The milk chocolate provides a gentle sweetness and creamy cocoa notes that combine with the buttery caramel note of the crêpe. Because the roll is so thin, the chocolate never completely masks it; both remain distinct. The scent alone is enticing: reminiscent of fine milk chocolate, with a warm, buttery undertone of freshly baked waffles. A bite that gives way softly before quietly crumbling.

Two or three pieces with coffee, and your break feels that much more festive. Stored in a cool place, the coating remains smooth and shiny; on warm days, feel free to pop the pack in the fridge for a moment before opening. On a small plate next to an espresso, these glossy rolls make an impression even before the first bite.

A chocolatey evolution of the original

For the chocolate-coated version, the classic Crêpe Dentelle is baked slightly smaller and then dipped entirely in milk chocolate.

The core follows the 1886 recipe: folded eight times, baked light, and paper-thin. Only then is the chocolate added, which encloses and protects the fragile pastry. It sits in a thin, even layer around each roll, just thick enough to melt without overwhelming the crispy core. This turns the pure classic into a little praline for snacking, and the Milk Chocolate Crêpe Dentelle shows that tradition can certainly evolve.

You can read the full story of the original, the mishap of Marie-Catherine Cornic in Quimper, and the folding technique that evokes a swirling Breton dance, under the classic Crêpe Dentelle. Here, one thing counts above all: crispy meets chocolatey.

Breton craftsmanship from Gavottes

Behind these rolls is Gavottes, a traditional bakery from Quimper that has been folding Crêpes Dentelles for over a hundred years and now belongs to the Breton company Loc Maria Biscuits.

What began in 1920 as a small biscuit factory in the Loc Maria district of Quimper is now based in two plants near Dinan, where around 800 million of these rolls are produced annually. The chocolate-coated version is a fresh idea on an old foundation—tradition that dares to be sweeter. A small delight with an espresso or a cup of tea, and an eye-catcher on the coffee table.

As a small gift, these chocolate-coated rolls are sure to please: the packaging is pretty enough for a gift table and small enough to enjoy yourself without a guilty conscience. At New Year's, they go well with a glass of Crémant; during Advent, they add a touch of color to the treat plate.

If you prefer a bolder flavor, reach for the Dark Chocolate Crêpes Dentelles. You can find the entire Breton range, from the plain rolls to the savory Crêpes Apéritives, at Gavottes.