• Cooking Time: 30
• Servings: 16
• Preparation Time: 20
• 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. 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. 2. Gradually add the milk, beating vigorously to make a smooth batter. Finally stir in the melted butter and the salt.
3. 3. It’s good to let the batter rest, but if you can’t wait it won’t end in disaster.
4. To Cook the Crepes:
5. 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.
6. Keep cooked crepes warm in a low oven.
8. Jelly
10. 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.
11. 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.
12. 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.
13. 4. Then pour the remainder of the syrup mixture over the melted gelatine and stir to combine.
14. 5. Pour through a sieve (strainer) into a jug and then carefully fill your chosen mould or moulds.
15. 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.
16. Note: To make a different quantity of jelly, remember the golden rule -
17. 1 leaf of gelatine sets 100ml fluid.

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.