Dentelle with Procrunx

Name: Dentelle with Procrunx
Ingredients: 10 g Wheat flour; 90 g Mineral water; 40 g extra virgin olive oil; 14 g Procrunx

Crispy, airy crêpe dentelle with Procrunx, ideal as a modern garnish in refined gastronomy.In Sosa’s ongoing search for innovative ingredients for use in modern gastronomy and patisserie, Sosa collaborated with Disfrutar, a restaurant known for its avant-garde cuisine. As part of this initiative, Sosa conducted tests with Procrunx.

Ingredients

10gWheat flour

90gMineral water

40gextra virgin olive oil

14gProcrunx

Preparation

Put the water, flour, and Procrunx in a tall, narrow mixing cup. Blend with an immersion blender or electric mixer until homogeneous.
Add the oil in a thin stream and continue mixing until fully incorporated.
Let the batter rest in the refrigerator for at least 30 minutes to hydrate well.
Heat a non-stick pan until very hot.
Pour the crêpe dentelle batter into the pan so the entire bottom is covered. Keep the heat on high until bubbles form and large holes appear.
Once the holes have stabilized, lower the heat so the water can fully evaporate without burning the crêpe.
Carefully remove the crêpe dentelle from the pan once all the water has evaporated and it releases easily.
Drain on paper towels to remove excess oil.
Store in a dehydrator or food dryer until use to maintain crispness.