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)

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.