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Article: It's time for "crepes"!

C'est l'heure des crêpes !

It's time for "crepes"!

By Juliette Henry, creator of @vinsetpatisseries

Juliette is a young pastry chef who creates pairings between her pastries and wines & spirits.

For Candlemas, Juliette offers us a recipe of "crepes" with our cognac Île de Ré. A perfect marriage of flavours for a comforting dish!

crêpe au caramel beurre salé à l'orange camus cognac ile de re

You will need :

  • 40g or butter
  • 4 eggs
  • 250g of T55 flour
  • 40g of powdered sugar
  • 60cl of milk
  • 2 to 3 caps of Île de Ré cognac
  • 1 pinch of salt

In a bowl, whisk together flour, salt, sugar and eggs. Add the milk in three times. Finish with the melted butter and the cognac. Mix to homogenize the pancake mixture. Set aside in a cool place for one hour. Cook the "crepes" in a "crepe" pan.

Some people prefer their "crepes" with chocolate or sugar. This year, it will be caramel for the most greedy! 

crêpe au caramel beurre salé à l'orange camus cognac ile de re

Here is a recipe for salted butter caramel with orange:


  • 80g of sugar
  • 40g of butter
  • A good pinch of fleur de sel
  • 50g of liquid whole cream
  • 50g of orange juice

In a saucepan, melt the sugar in three batches without stirring so as not to massage it. Once it becomes caramel, add the diced butter and salt and mix. Then add the heated cream and finish with the orange juice. Boil for 5 minutes to reduce the juice. Store in a dry place.

It's your turn to try! Let's get cooking!

Don't forget to taste it with a glass of a cognac Île de Ré.


Why the choice of the alliance between cognac Île de Ré and "crêpes"? Juliette explains...

"We are used to adding a touch of rum or beer to the traditional recipe for "crêpes", so adding a touch of innovation with cognac gives a few new flavours to this delicacy from our childhood that are "crêpes".

In terms of food and cognac pairing, the Ile de Ré reveals a marine flavour profile. It has a nice freshness with notes of white fruits, as well as a juicy and greedy palate with a caramel side, while keeping this saline frame which reminds us of the land on which the grapes grew.

I made a salted butter caramel to underline these iodine notes, enhanced with orange juice to complete this fruity freshness that is so representative of this cognac."

crêpe au caramel beurre salé à l'orange camus cognac ile de re

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