What crispy French biscuit is made from a very thin crêpe folded into a cigar shape?

The crispy French biscuit made from a very thin crêpe folded into a cigar shape is a crêpe dentelle.

Crêpe dentelle literally means “lace crêpe,” a name that reflects the biscuit’s delicate thinness and crisp, fragile texture. The batter is spread exceptionally thin, cooked until dry and crisp, then folded or rolled while still workable. Once cooled, it becomes a crunchy biscuit with a characteristic rolled or layered structure.

Crêpes dentelle are also widely known as gavottes, although Gavottes is a commercial name that became associated with the biscuit. They are a Breton specialty, particularly linked with Quimper. A commonly repeated origin story says that Marie-Catherine Cornic accidentally overcooked a crêpe in 1886 and folded it, but earlier references suggest the modern industrial product’s history is more complicated.

The biscuit is eaten on its own, coated in chocolate, or crushed into pastry bases and praline mixtures. It should not be confused with a financier, madeleine, or palmier: those are different French pastries with different shapes and methods.