Garnish
Garlic Lace Tuiles
Water, flour and garlic oil make a loose mixture rather than a thick pancake batter. Cook small amounts in a nonstick skillet and let the water bubble away before lifting the crisp garnish.
- Yield
- 1 small batch
- Cuisine
- Contemporary
Bring it to the table
Let the bubbles settle
The tuile is fragile while wet. Wait until the bubbling has nearly stopped and the edges lift before using a thin spatula.
At the table
Place a small crisp on a finished savory dish just before serving. Moist sauces soften the lace quickly.
Base recipe: Slow-Roasted Garlic Confit and Oil
Before you start
Gather your ingredients.
Full quantities and serving adjustments are in the recipe card below.
See the ingredient checklist
- 160 g water
- 20 g all-purpose flour
- 40 g garlic oil — commercially prepared, or freshly made and safely refrigerated
- 1 pinch salt
- neutral oil — a light wipe for the skillet
A few useful notes.
Keep unused mixture refrigerated and cook it promptly.
If using homemade garlic oil, count its 4-day refrigerated limit from the day the oil was prepared. Cooking a tuile does not restart that storage clock.
The number of garnishes depends on the size and thickness of each pour.
The cooking plan
How to make Garlic Lace Tuiles.
-
Blend the water, flour, garlic oil and salt for about 1 minute until evenly combined. The mixture will be very fluid.
-
Heat a nonstick skillet over medium heat and wipe with a little neutral oil. Stir or briefly blend the mixture again, then pour in a small spoonful. Stand back from the bubbling oil and steam.
-
Let the mixture spread into a thin round. Cook until the water has bubbled away, the lace looks dry and lightly golden, and the edges release. Lower the heat if it colors before drying.
-
Lift carefully with a thin spatula and place on paper towel to drain. Repeat in small batches, stirring the mixture between pours. Let the tuiles cool before handling and add to the finished dish just before serving.
Let’s cook
The full recipe.
Check off ingredients as you get them ready.
Changing servings? The ingredient list scales automatically. Adjust quantities named in the steps to match, and choose pans and cooking times for your batch.
Garlic Lace Tuiles
Some ingredient links are affiliate links. We may earn a commission at no extra cost to you. As an Amazon Associate I earn from qualifying purchases.
Ingredients
Equipment images are illustrative. Exact products may vary.
Instructions
- Blend the water, flour, garlic oil and salt for about 1 minute until evenly combined. The mixture will be very fluid.
- Heat a nonstick skillet over medium heat and wipe with a little neutral oil. Stir or briefly blend the mixture again, then pour in a small spoonful. Stand back from the bubbling oil and steam.
- Let the mixture spread into a thin round. Cook until the water has bubbled away, the lace looks dry and lightly golden, and the edges release. Lower the heat if it colors before drying.
- Lift carefully with a thin spatula and place on paper towel to drain. Repeat in small batches, stirring the mixture between pours. Let the tuiles cool before handling and add to the finished dish just before serving.
Notes
Tried this recipe?
Let us know how it was!A couple of useful answers.
Is this a crepe batter?
It is much thinner and is cooked until dry and crisp rather than soft and foldable.
When should I add the garnish?
Add it immediately before serving, since moisture softens the crisp lace.
Keep the good food going
Similar Recipes
Find another recipe to bring to the table.