Caster Sugar
The fine crystal of Chelsea...
Details page sections
Sweets
Crepes with Easy Raspberry Jam
45 mins
30 mins
Easy
4
Fresh crepes with easy raspberry jam is surprisingly quick and easy to make. And it tastes so much better than store bought.
Keep my screen awake
- Ingredients
- Method
Ingredients
Crepes
- 1 cup plain flour
- 1 tsp Chelsea Caster Sugar
- 240ml milk
- 2 eggs
Raspberry Jam
- 1kg raspberries (frozen can be used if fresh unavailable)
- 1 x 1kg pack of Chelsea Jam Setting Sugar
- A knob of butter (10g)
Chelsea Products in Recipe
Jam Setting Sugar
Make jam in minutes!...
Reviews
2
What did you think of this recipe?
Ybur
very yummy great job!
5
John
good
4
Method
Crepes : Place ingredients in a food processor or blender with a pinch of salt.
Blend until smooth, then strain into a jug. Cover and set aside to rest for 30 minutes at room temperature.
Dip a piece of paper towel in melted butter and use to brush base of a 16cm non-stick crepe pan or frypan over medium heat. When hot, pour in just enough batter to cover the base. Tilt pan so batter covers base in a thin film and pour any excess back into the jug. Cook crepe for about 1 minute until underside is golden, then use a metal spatula to flip. Cook other side for just under a minute until golden.
Transfer to a plate and cover with foil to keep warm. Repeat for remaining crepe mixture, stacking crepes on the plate as you go.
Raspberry Jam : Crush raspberries coarsely with a potato masher or blender. Place raspberries and sugar in a large, heavy based 6 litre pot.
Heat mixture over a low heat until sugar is dissolved. Do not allow to boil.
Add butter then increase heat and bring to a full boil (a boil that cannot be stirred down).
Boil for 4 minutes only. Remove from heat, skim off any foam, test for set and bottle in pre-sterilised jars.
Chelsea Products in Recipe
Caster Sugar
The fine crystal of Chelsea...
Jam Setting Sugar
Make jam in minutes!...
Reviews
2
What did you think of this recipe?
Ybur
very yummy great job!
5
John
good
4
You May Like These
ingredients
- 1 cup Edmonds Self Raising Flour (150g)
- 2 Tbsp Chelsea White Sugar
- ½ tsp finely grated lemon zest (optional)
- 1 cup Meadow Fresh Milk (or Soy/Rice milk) (250ml)
- 1 egg, lightly beaten
- 30g Butter, melted (or margarine)
To serve
- 2 bananas, sliced
- 1 punnet blueberries (or frozen berries, defrosted)
- Chelsea Flavoured Syrup - Maple or Honey Maple.
ingredients
- 125g butter, softened
- ¾ cup Chelsea Caster Sugar or Chelsea Organic Raw Sugar (170g)
- 2 eggs
- 1 cup mashed banana (about 2 large bananas)
- 1 tsp vanilla essence
- 1 tsp Edmonds Baking Soda
- 2 Tbsp hot Meadow Fresh Milk
- 1 ¾ cups Edmonds Standard Grade Flour (263g)
- 1 tsp Edmonds Baking Powder
Icing
- 1 ½ cups Chelsea Icing Sugar (225g)
- 1 Tbsp butter, softened
- 1 Tbsp cocoa powder
- 2-3 Tbsp boiling water
ingredients
- 250g butter
- ½ cup cocoa powder
- 1 ½ cups Chelsea White Sugar
- 4 eggs
- 1 tsp vanilla essence
- 1 cup Edmonds Standard Grade Flour
- 1 tsp Edmonds Baking Powder
ingredients
- 200g butter
- 1 cup Chelsea White Sugar
- 1 cup Chelsea Soft Brown Sugar
- 2 eggs
- 2 tsp vanilla essence
- 3 cups Edmonds Standard Grade Flour
- pinch of salt
- 1 tsp Edmonds Baking Powder
- 2 cups chocolate chips
ingredients
- 150g butter, softened
- 2 cups Chelsea Icing Sugar (300g)
- 1-2 Tbsp hot water
- ½ - 1 tsp of vanilla essence (or flavour of your choice, optional)
- food colouring (optional)
learn about baking
How to Choose SugarFor Baking?
Lorem ipsum dolor sit amet, consectetur adipiscing elit, sed do eiusmod tempor incididunt