• Cooking Time: 30
  • Servings: 16
  • Preparation Time: 20


Sauce 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.


  • Crepes
  • • 40g butter
  • • 3 eggs + 1 yolk
  • • 200g plain flour
  • • 500ml milk
  • • Pinch of salt
  • Jelly
  • • 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.
  • Jelly
  • 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.

Categories: Crepe  Crowd Cooking  Kid Friendly  Pancake 

Author Credit: Lyle's Golden Syrup

Website Credit:

© 2006-2017 BakeSpace, Inc. All Rights Reserved