- Cooking Time: 30
- Servings: 16
- Preparation Time: 20
- • 40g butter
- • 3 eggs + 1 yolk
- • 200g plain flour
- • 500ml milk
- • Pinch of salt
- • 250 ml Lyle’s Golden Syrup
- • 250 ml water
- • 5 leaves of gelatine
- 1. Melt the butter in a small pan. Meanwhile break the eggs into a bowl and whisk together. Add the flour to a mixing bowl, make a well in the centre and drop in the eggs. Beat together using a wooden spoon.
- 2. Gradually add the milk, beating vigorously to make a smooth batter. Finally stir in the melted butter and the salt.
- 3. It’s good to let the batter rest, but if you can’t wait it won’t end in disaster.
- To Cook the Crepes:
- Heat up a non-stick frying pan and add a knob of butter. Swirl the butter around the pan and tip out any excess into a small dish. Add a ladle full of batter, swirl off the heat to evenly coat the base and cook over a medium heat until the bottom is starting to brown and crisp. If you are feeling brave now is the time to toss the crepe, if not a spatula is more failsafe.
- Keep cooked crepes warm in a low oven.
- 1. Boil a kettle and add the boiling water to the Lyle’s Golden Syrup in a measuring jug. Stir until the Lyle’s Golden Syrup is dissolved. Leave to chill. If you can’t wait, stir over a bowl of ice and water. The temperature will drop rapidly.
- 2. Cut the leaves of gelatine into a few pieces and place in a heatproof bowl. Add a few tablespoons of the syrup mixture so that the gelatine is just covered. Let the gelatine soften for 5 minutes whilst you bring a small pan of water to a simmer.
- 3. Place the bowl of softened gelatine over the simmering water and stir from time to time until totally melted. This takes about 10 minutes.
- 4. Then pour the remainder of the syrup mixture over the melted gelatine and stir to combine.
- 5. Pour through a sieve (strainer) into a jug and then carefully fill your chosen mould or moulds.
- 6. Refrigerate until set. To unmould the jelly, wet your finger and gently press around the edge of the jelly to release from the sides, dip the mould into a bowl of hot water for 5 seconds then give the mould a sharp tap to release the jelly.
- Note: To make a different quantity of jelly, remember the golden rule -
- 1 leaf of gelatine sets 100ml fluid.
NotesSauce your crepes by making a golden syrup jelly. People fear jellying but don’t worry. Jellies are straightforward to make and people smile when they have jelly and pancakes on the same plate.
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