Crepes with Bordier vanilla butter and homemade caramel

Crepes with Bordier vanilla butter and homemade caramel

Brittany evokes crepes, salted caramel and "the" butter by Jean-Yves Bordier, highly prized butter by the best gourmands and Chefs in the world !


Fo the vanilla crepes
- 250gm flour
- 1 pinch of salt
- 4 eggs
- 1/2 liter of milk

For the homemade caramel

- 300 g caster sugar

- 2 tablespoon water

- 25 cl whipping cream Lescure, the cream of the Pastry Chefs

- 80gm salted butter

- 1 pinch salt from Guerande

You can also enjoy the caramel by Jean-Yves Bordier if you don't have time to make the caramel yourself.


For the vanilla crepes

  1. Melt the butter in "bain-marie".
  2. Mix all the ingredients.
  3. Let the mixture rest at room temperature.

For the homemade caramel


  1. In a large thick-bottom saucepan, melt the sugar over low heat with 2 tablespoons of water.
  2. When the caramel begins to get brown, stir constantly with a wooden spoon until you get a soft, fluid and smooth caramel.
  3. Add the cream. Please note that the hot-cold reaction will cause a big bubbles, which is normal.
  4. Important: the fire must be very soft. When the caramel is smooth and clear, let it cool down slightly before adding the butter cut into small pieces and the pinch of Guerande salt.
  5. Pour the caramel into glass jar and leave it open til the caramel gets cool. Once cool, you can keep in the fridge.


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